|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizzas being held below 135F on main line. Product prepared between 9am-10am. Lunch period ends approx. 12:30pm. EHS provided education and facility opting to utilize TPHC going forward. EHS provided paperwork via email during inspection. EHS will return within 3 days to verify paperwork complete. VERIFICATION REQUIRED.
**Points not assessed due to points taken for violation #22** |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads being held above 41F on main line. Product prepared between 9am-10am. Lunch period ends approx. 12:30pm. EHS provided education and facility opting to utilize TPHC going forward. EHS provided paperwork via email during inspection. EHS will return within 3 days to verify paperwork complete. VERIFICATION REQUIRED |