|
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 hamburgers on the steam table as low as 125F. CDI by reheating to 168F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in house TCS ranch dressing with a prep date of 5/7 (8 day hold time) and diced tomatoes marked with a 3/24 prep date. CDI by voluntary disposal. |
|
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 salads on the cold bar both above and below 45F (see temperature observations chart) with no start times on the TPHC board. CDI by marking start times on the board. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed buckets of sanitizer and wiping cloths stored on the floor of the front line. |