|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese being held above 41F in 3-door reach-in cooler. Product prepared 06/21/21. CDI: PIC voluntarily discarded. Observed hot sauce(heat treated garlic, oil, and peppers) being held above 41F on shelf next to make table. Product prepared 06/08/21. PIC unaware of need for temp control with garlic/oil. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility use temperature as control for hot sauce. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 food employee label unsalted butter with time stamp upon arrival for inspection. CDI: Education provided and product labeled. REPEAT VIOLATION. |