|
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 ribs (126F) and chicken breast (128F) both below 135F. CDI- PIC was able to place the items on TPHC and to be discarded by 2PM. NOTE: EHS provided PIC with a TPHC form and discussed how TPHC is conducted. |
|
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- Observed brisket (45F) and chicken (48F) both above 41F. CDI- PIC voluntarily discarded the items. NOTE: EHS provided PIC with a TPHC form and discussed how TPHC is conducted. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken breast without a date mark. PIC stated the items were made three days ago. CDI- PIC voluntarily discarded the items. NOTE: All other TCS foods were properly date marked. |