|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits being held below 135F in prep area steam well. PIC stated product prepared @7am. CDI: Education provided and product rapidly reheated(170F). REPEAT VIOLATION. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed raw shell eggs being held using TPHC above grill with no time stamps. CDI: Education provided and PIC placed correct time stamps. Going forward, food can be discarded if not labeled. |