|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of metal containers stored as clean with date marking sticker residue.
CDI- PIC re-washes dishes at chemical dish machine. (-1.5) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed top two layers of stacked ranch dressing in fliptop above 41F. EHS notes portioned dressings in lowboy below fliptop (where dressings are held before moving to fliptop) holding properly below 41F.
CDI- PIC moves dressings back to lowboy for rapid cooling. Going forward, PIC will either stack only half the original volume of portioned dressings in fliptop, OR utilize 6 hour TPHC once dressings moves out of lowboy. Points not escalated due to single item last at 41F within the last few hours. Previous location of cold holding violations (raw chicken cold drawers) was in compliance today. (-1.5)
TPHC template for written procedures here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |