|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding(HH) at 135F or above. -P sweet pot fries and fried rice held with CVap HH unit temped below 135 F. CDI-PIC explained that her understanding was that when the item is put on time on the line, that the item is also on time in the hot hold unit. PIC planned to discard all foods held in the HH unit once lunch was over (observed the foods voluntarily discarded at the end of lunch as planned). REHS detailed that within their TPHC procedures, the foods held in the HH unit are still to be held 136 F or above to ensure that, if any were left over and planned to be cooled for use another day, they would be considered safe to do so. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations - 1 wet wiping cloth stored on handsink ledge. When held wet, wiping cloths shall be stored in sanitizer solution of effective concentration. CDI- Staff member retrived. |