|
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 TCS items in the lower hotbox holding at <135F today. PIC had staff reheat to >165F before being placed on the serving line.
Be sure to have this unit repaired before using it again(fan may not be working). |
|
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
Under TILT/TPHC procedures onsite, staff must record temperature of left over salads if they are to be kept for the next day(salad must still be at 41F or less to save). Staff is not currently recording these- corrected through instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed all santiizer buckets that had rags in them at <150ppm today- refilled to correct. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed cardboard dumpster top lids open. |