|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spinach and egg quiche HH at hot bar at 113F. CDI-PIC voluntarily discarded quiche. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods such as deli turkey, prosciutto, provolone cheese, boiled eggs, cut cantaloupe, cut watermelon, and dry salami being cold held at cold table above 41F (see temperature chart). All items have been sitting at cold bar since 6:30am and all foods will be discarded at 10am. CDI-REHS placed food items on TPHC and will see that items are discarded no later than 10:30am. REHS has also sent over a TPHC template. PIC will utilize TPHC procedures for the cold bar items moving forward. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of frozen boxes of food items stored on floor of walk in freezer including boxes of Hawaiian rolls and boxes of roasted tomatoes. |