|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Multiple food items inside hot box on front line measuring > 45F (see temp chart). CDI - beef reheated to 170F; queso to 173F; marinara to 185F; refried beans to 165F. Develop risk control plan to ensure hot hold temperatures are being met or implement TPHC (time as public health control). Discussed with PIC steps to take for implementing TPHC. E-mailed copy of TPHC form. Verification required. |
|
31
|
0.50
|
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
Mutiple food items that had just been prepared and stored inside flip top to cool (see temp chart). CDI - all items removed from cooler and placed either ic ice baths or walk-in cooler to rapid cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Metal pans stacked wet on shelf above 3-compartment. |