|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses stored on the cold cheese wall cold holding above 41F (see chart). CDI- EHS recommended adjusting thermostat on unit and monitoring temperatures to ensure products are maintained at 41F and below. |
|
21
|
1.50
|
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 no dates on any TCS foods in the chef case at the deli (baked potatoes, salmon, chicken, meatballs, chicken salad, etc. CDI- items were dated appropriately. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 three packages of chicken in the hot customer grab-and-go case with discard times of 1:10PM and 1:20PM at 1:45PM. CDI- products were removed for discarding. |