|
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 several foods in hot holding box were not holding at or above 135F. Hot box was set at 180F. PIC and employees checked settings and could not discover why food was cooling. CDI - items all reheated to above 165F - see temp chart for example. PIC will have units serviced to see what the issue might be. Meanwhile, they will cook items for the hot bar and place directly into the TPHC at the bar, bypassing the hot box. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items in salad bar, held under cold holding rules, were measuring between 46F and 50F. See temp chart. PIC checked unit thermometer and it read 37F. Several items were checked. CDI - Since food had been placed within last 30-60 minutes, all were sent to blast chiller to be rapidly cooled. PIC said that salad bar will not be set up again until unit is serviced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed small sliced chub of ham in walk in cooler without date marking. CDI - voluntarily discarded. Observed cut wedges of brie cheese were dated to be discarded 2/26 but the wheel from which they were cut was dated 2/24. CDI - redated 2/24. Observed slices of humboldt fog cheese were dated to be discarded 4/7. CDI - cheese person in charge checked the book and discovered that the cheese should have been dated 2/28 and she changed dates to reflect that. |