|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held on prep counter. CDI: Education provided and PIC rehated butter for hot holding on stove (>165F). |
|
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 cole slaw and chili being held above 41F in make table. Cole slaw prepared 11/28/23. Chili prepared 11/27/23. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**Points assessed, but permit action taken due to improvement in overall cold holding** |