|
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 cheese burgers in warmer stored < 135F. Maintain at 135F >. CDI by keeping burgers in warmer and limiting time burgers are off of temperature control. Lunch service runs < 3 hours. |
|
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/PfObserved date and times incorrectly recorded on TPHC dry erase board. Maintain more accurate records. |