|
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 Three containers of cooked noodles holding below 135F. CDI- All products were just cooked and thus re-heated in oven to 165F. |
|
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 Salads were in front unit but no TPHC times were written on TPHC board. CDI- Employee stated those salads were not suppose to be there and removed them. Assure that when salads are placed in unit, TPHC starts and times are recorded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Wash gage and final rinse gage on high-temp. dish machine was not recording final required temps. of 160F and 180F. Unit is working as strips turned black and lollipop themometer recorded 178F. Repair gages. |