|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found mac and cheese, and gorgonzola sauce above 45 F in holding. Inadequate icing used to hold products. CDI- mac and cheese bagged and submerged in ice; came down to 37 F in 15 minutes. Gorgonzola discarded voluntarily. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found prepped whole lasagnas dated 9/20 containing meat prepped previous day. Prepared foods shall be date marked with the earliest prepped ingredient. CDI- allowed to date with 9/19. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and black build-up in door gaskets of coolers. |