|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of mashed potatoes in hot box at 128-132 degrees. CDI- Mashed potatoes reheated to 165 for proper hot holding. Observed two pans of chicken sandwiches in hot box at 122 degrees. CDI- Appears cold buns had been used during sandwich assembly which cooled the chicken patties. CDI- Sandwiches reheated to 165 for proper hot holding. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut water melons at 55 degrees on service line, items were to be held with TPHC/ TILT Procedure but item was not listed on TILT board. If not following proper TILT pocedure, it is a violation to have TCS foods out of temperature. CDI- Proper TILT procedure followed for cut watermelons. |
|
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 TILT/ TPHC board with food times not being written per TILT procedure. Observed cut watermelons being held with TILT procedures but item and time not listed on TILT board. CDI- TILT board correctly completed for TILT items. |