|
20
|
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 fried rice prepared on 03/09/2021 being held above 41F in walk-in in cooler. PIC stated rice cooled inside large plastic bus tub overnight partially vented. EHS recommended completely removing lid and using metal instead of plastic for cooling. CDI: PIC voluntarily discarded product. |
|
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 no start and end times on TPHC stamps for spring rolls and shrimp tempura in kitchen, but dated labeled. CDI: EHS reviewed TPHC procedure with PIC and PIC provided time stamp. |