|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed rice , dirty rice gumbo and other products reheated in oven for hot holding using process demonstrated not to reheat products to 165 degrees F. CDI reheated products on stove to proper temperatures. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in prep unit 1 such as chicken and shrimp at greater than 41 degrees. Observed lettuce in prep unit 3 at greater than 41 degrees. CdI discarded products discussed risk control plan with PIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P. Observed flip tops placed on tphc labeled incorrectly and some products being held over instead of being discarded. CDI Discussed proper use of tphc and requirements that at end of time period foods must be discarded. Labels were reprinted to accurately reflect time products placed on tphc. |