|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed portioned containers of sliced chicken at 124F in steamwell.
CDI- PIC reheats chicken to 165F and replaces in steamwell labeled for TPHC going forward. PIC updates written procedures to reflect portioned chicken on TPHC. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed sliced lettuce and cooked peppers/onions in cold drawers above 41F. PIC states increase temp due to rush requiring doors to be opened repeatedly. EHS advises placement of items not able to be kept at 41F and below on TPHC.
CDI- PIC rapidly cools items in blast chiller and returns to their coolers on TPHC. (-0) |