|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observation: Salmon on hot hold line was holding at 122F.
Chicken on hot hold line was holding at 120F.
3-501.16 (A)(1) Time-Temperatures Control for Safety Food, Hot and Cold Holding
A)Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under sec.3 501.19, and except as specified under (B) and in (C) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 135°F or above, except that roasts cooked to a temperature and for a time specified in par. 3-401.11(B) or reheated as specified in par. 3-403.11(E) may be held at a temperature of 130°F or above; P
CDI: Both items were pulled, reheated, and place back on line. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Observation: The lettuce was not marked for 4 hours past the point in time when it was placed on line.
3-501.19(B) Time as a public health control
If TPHC is used for up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall be =41F when removed from cold holding, or =135F when removed from hot holding; P
(2) The FOOD may have an initial temperature of =70F if;
(a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD, or
(b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD,
(c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and
(d) The FOOD is marked for 4 hours past the point in time it was cut/opened.
(3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf
(4) The FOOD shall be cooked and served, served, or discarded, within 4 hours of removal from temp control; P and
(5) Unmarked food, or food exceeding a 4-hour limit shall be discarded. P
CDI: Lettuce was labeled with disposal time. |