|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed all foods in one prep unit and most in another, sone of whick were TCS foods were 49 F and above overnight. CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Opened, Ready-To-Eat TCS foods shall meet date Marking requirements. Observed pasta salad. potato salad, cut melon medley, cut leafy greens, ranch, cut deli meats, tuna salad and cheeses not date marked. CDI- removed to date mark |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 TCS foods shall be cooled using approved ,effective methods. Observed grilled chicken cooling in bottom of prep unit at 85 F, covered with plastic. CDI- removed to flash cool in walk in cooler |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 All packaged foods available to customer for self service shall meet labeling requirements. Observed fruit cups, pasta and potato salad cups unlabeled and other foods labels' that did not have weight or address on package. VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 All equipment shall be maintained in good Repair and Proper Adjustment. Observed two prep units not holding foods at 45 F or colder with ambient air temperatures above 45 F. VR |