|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sticks in bags below 135F. Observed cheese sticks in 2 hot holding units below 135F. See temperature chart for temperature observations. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed string cheese sticks cold holding at 52F. Cheese sticks are labeled keep refrigerated. String cheese sticks must be properly cold held or placed on TPHC procedures. CDI cheese sticks placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corn and cheese mixture in walk-in cooler not date marked. CDI items labeled. |
|
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 Observed yogurt bags holding out of temperature control. Yogurt bags were 57F; not written on TPHC board. TPHC board had not been updated since 3/4/16. CDI yogurt bags added to TPHC board. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several trays wet stacked. |