|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets on service line stored < 135F. Chicken will be served within next 10 minutes. CDI- Discussed portion sizes on pans with PIC and not removing pan from warmer until food is ready to be served. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 dry erase board with date of 12-10. PIC must correct daily. CDI marked for 12-15. |