|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed waffle fries in all three hot hold pass through being held at less than 135 degrees. CDI reheated all products to 165 and placed to serve. Repeat violation. |
|
22
|
0
|
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 written procedure for tphc of salads not being followed. Salads placed in display for use before reaching approved temperature and tpch chart being used incorrectly times being placed on chart before product reaches less than 41 degrees. CDI all product taken to walk in cooler to reach appropriate temperature. -0 points- |