|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One reach in cooler external thermometer recorded at 59F while lettuce inside recorded at 55F. Employee stated door had been left open. EHS waited 40-45 minutes with door closed but temperature dropped only to 51F and then increased to 53F. Cease to hold TCS foods in unit until unit is looked at and/or repaired. VR. |
|
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 Some house salads leftover from yesterday and not discarded at proper time. CDI- Products discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of dish soap at dishwasher was not labeled. CDI- Labeled. REPEAT |