|
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
Observed sliced cheese on cook line beside flat top at 44F.
CDI- PIC states cheese was brought from cooler within the hour. Cheese is labeled for time and to be kept on 4 hour TPHC going forward. PIC will fill out written procedures at earliest opportunity and retain them onsite. (-0)
Template for TPHC here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 containers of food on ground in WIF.
CDI- PIC brings containers more than 6 inches from ground. (-1) |