|
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
In front line steam table, observed burgers with temperatures ranging from 97-124F. Burgers were in a pan sitting on top of steam table. Proper hot holding technique would be burgers in a pan, inside the steam table. CDI- Burgers were placed back into steamwell and reheated to 171F.
Observed two pans of burgers in hot box, pan 1-130F, and pan 2-118F. CDI- Burgers were placed back into steamwell and reheated to 155F and 160F. |
|
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 TPHC board filled out with item names, but no start time. Cesar salad was on front line and no start time was on board. CDI- Time salad was placed on front line was filled out. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
In dry storage area observed trays and toilet paper being stored directly on floor. |