|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in the temperature danger zone in the refrigerator. Refer to temperature chart. CDI - educated to prepare, cool down using proper methods, then hold at 41F and below. Brought back to walkin cooler to cool down. Product is in compliance. |
|
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 product in the temperature danger zone ready to be put on time control. CDI - educated to refer to Time procedures; CMS Child Nutrition Time procedures states to have product at 41F and below before being brought onto time control. Brought the lettuce in temperature danger zone to walkin cooler. |