|
20
|
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 one container triple crème cheese in reach in holding at 56F and unit holding at 56F. CDI triple crème discarded and maintenance came to repair unit. Antifreeze is low and facility is in process to refill. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed sausage, diced ham, mozzarella shredded cheese, diced tomatoes, sliced tomatoes, oatmilk, unsalted butter, swiss shard, and pickled vegetables from over 7 days ago. CDI items discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
NOT A VIOLATION. Facility has an approved variance but not currently using it. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder, reach in units, gaskets, racks, and vents in walk in unit in need of cleaning. |