|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, sliced cheeses, and deli meats being held above 41F in left side of sandwich station unit. Lettuce and tomato placed out @6am-7am. Cheeses and meats sliced yesterday 10/18/21. Ambient temp of unit 42F. CDI: Education provided and PIC voluntarily discarded product. Observed various BH meats and cheeses being held above 41F in BH display case. Product with various prep dates. Product overstacked. Ambient temp of unit 26F. CDI: Education provided and PIC voluntarily discarded product. |
|
24
|
0
|
Time as a Public Health Control; procedures & 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 no time stamps for foods in hot case. Food employee stated foods placed out @10am, but did not label time sheet. CDI: Food employee labeled with time stamps. |