|
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
Sushi containers recorded at temp. greater than 41F (see chart). After discussion it was determied that products were made earlier this morning, placed in WIC with cover on to cool for 30 mins. and then brought to grab and go cooler for holding. CDI- Covers removed and products brought to WIC for rapid cooling. PIC will also put a work order in for unit to assure it can hold at 41F OR below. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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
No begin/end times observed for sushi rice. No TPHC paperwork observed as well. VR to check paperwork. Begin/end times added. REPEAT. |