|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found sandwich prep cooler with many items above 45 F. Two pans of lettuce, two drawers of sliced deli meats. Found wedge salad 50 F at salad bar. CDI-delimanager pulled all items from prep cooler and discarded as per policy. Call made for service to cooler. |
|
22
|
1
|
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 catfish in hot case at 12:45 marked with an expiration of 12:00 pm. When asked when catfish was placed into TPHC line staff stated 12:00 was when cat fish was placed in case. All other food in case wasmarked with expiration time. Make sure the marking system is consistent for TPHC. |