|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding below 135F at both right and left serving stations. PIC stated they were placed on hot holding lines 10 minutes prior. CDI - Placed items on temporary TPHC. Sausage will be added to TPHC procedures moving forward. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed strawberry milk located in both cold holding units above 41F. PIC stated the units get left open during lunch service. CDI - Milk cartons left to cool in cold holding units with doors closed. |
|
21
|
1.50
|
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 mozzerella cheese (DM 2/26) and cheddar/mozzerella mix (DM 2/27) kept in walk in cooler after their time/temperature window has expired. CDI - PIC voluntarily discarded items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed scallop potatoes cooling on speed rack covered by large plastic bag. CDI - PIC removed plastic bag to let potatoes cool rapidly. |