|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cool TCS foods from 135 F to 70 F within two hours and then to 45 F within 4 more hours. - P Observed hamburgers cooling in bottom of prep unit at 97 F after 4 hours. CDI- product discarded |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Maintain hot hold TCS foods at 135 F or hotter - P Observed chicken cooking on back of stove at 122 F. CDI- Reheated to above 165 F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed multiple tomatos cold held above 45 F. CDI- removed to flash cool |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Foods- PF Observed homemade pasta salads, quiche, cut leafy greens and deli some deli meats not date marked CDI- properly date marked |