|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf.
According to written procedures, salads must not be served until 41F is obtained. Observed caesar salads being served at 51-54F. CDI by removing and allowing to properly cool down to proper temperatures prior to serving. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.15 Operate a warewashing machine in accordance with data plate.
According to the data plate, the minimum wash temperature should be 160F, at arrival the temperature measured 120F. CDI by refilling the unit to obtain the minimum wash temperature of 160F. PIC stated the unit will be called in for maintenance to ensure no repairs are needed. |