|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed hotdogs and hamburgers in the hot holding unit at 106F-110F. Maintain hot holding temperatures at 135F or above. Assembling hotdogs and hamburgers have dropped the temperature. EHS suggested to start time after assembling. CDI: Time was written down for next assembled batch. -1.5- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Observed hamburgers on the serving line with no time written. Ensure time is written down when TCS items are placed on the serving line. CDI: Time provided -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Observed walk in freezer condensing over an opened box of frozen cheese pizza. Ensure no contamination during food storage. CDI: PIC placed sheet pans over frozen food. -0- |