|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed container of sliced tomatoes 4 containers of shredded lettuce in reach-in unit next to biscuit oven maintaining 49F and 52F. Ambient air temperature of unit is 45F. CDI - Items taken to WIC for cooling. Instructed PIC on only storing non-TCS foods in unit until it is repaired. VR to be done by 2/6/21. |
|
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 sliced American cheese placed on time control but not time stamped. CDI - Item time stamped. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on WIC floor, burger patty freezer, and pastry freezer.
No signature needed due to COVID-19 guidelines. |