|
21
|
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 sandwiches in hot box below 135F. Through discussion about process of making the sandwiches, it was determined that employees placed the hot chicken patty’s on bread from the walk in (below 41F.). This caused the chicken to decrease in temperature. CDI: Product was put on TPHC from prep time (930a-130pm) to end of service. Going forward, EHS suggests placing the buns in the oven for a few min to warm them to at least room temperature before placing the hot patty on the bun. Alternatively, buns could be left out at room temp the night before (although PIC expressed a food security issue with this practice due to not being able to lock them up.) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. CDI: EHS showed and explained to PIC about required equipment. |