|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of corn dogs and mashed potatoes in hot hold boxes at 126-128. CDI- Out of temp foods reheated to 165 for proper hot holding. |
|
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 TPHC procedure not being followed as salads in coolers being held with TPHC but times not being recorded on chart per TPHC agreement. Observed salads at 48 degrees in coolers, does not appear salads have properly chilled to 41 or below as they need to per TPHC procedure. CDI- Times placed on TPHC chart, left over salads to be disposed of per TPHC. Salads should not go on serving line until 41 or below when using TPHC or use cold holding and maintain salads at 45 or below at all times. |
|
32
|
0.50
|
Plant food properly cooked for hot holding |
Yes |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed a few pans of mashed potatoes just prepped and cooked and placed into hot hold boxes at 126-130, appears they did not uniformally heat in steamer for all parts to be above 135. CDI- Mashed potatoes all reheated for proper hot holding. Need to use thermometers and verify cooking and reheating tempreatures. |