|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in a grab n go cooler cold holding between 42F - 45F. All TCS items must be maintained at 41F or below. A verification visit will be made to ensure all items in this cooler are being held at 41F or below. |
|
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 Observed some items in the hot hold display cooler that were being held on TPHC that had no discard time. PIC stated items had been placed in cooler at 10:00 AM. CDI- Correct discard time placed on items. |
|
31
|
0
|
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 Observed multiple items in the display case above 41F. See temperature chart. The other display cooler had cheese filled peppers and a blue cheese date at 43F - 44F. Items had been placed in display cooler today. Ensure TCS items are 41F or below before placing in these coolers. CDI- Items moved to blast chiller for rapid cooler. |