|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 Preventing Contamination from Hands - P,PF: Bare hand contact with ready-to-eat food is not allowed. Observed employee wrap a biscuit with contact by hands. CDI |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep foods requiring refrigeration cold at 45 F or below. Observed half and half packets 62 F on ice at drink stations. CDI- Set up time holding for this product. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: TCS foods may be held a maximum of seven days in facility. Found two containers of pasta salad date January 28 in walk-in cooler. CDI- discarded.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Be sure to date mark foods prepared and held in facility. Observed sausages cooked previous day and potentially held for more than 24 hours not marked. Many wrapped packages of sliced deli meats not marked. |