|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed overstacked taco kit, bbq chicken bites, and buffalo chicken wings in grab n go unit maintaining temperatures 44F-45F. CDI - Bbq chicken bites voluntarily discarded. All other items taken to WIC for cooling. REPEAT but much improvement since last inspections. |
|
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 uncured ham, turkey, and brown sugar ham dated 11/18-11/25; roast beef 11/4-11/11, tuscan turkey 11/13-11/20, chicken and roast beef 11/17-11/24, aloha turkey 11/2-11/8, honey turkey 11/19-12/19, blackened turkey 11/10-11/17, and Canadian bacon 10/27-11/3. Also observed cut in house HT brie, St. Andre creamy cheese, and Egalite brie dated 11/18-11/28, as well as Supreme Creamy cheese dated 11/16-11/24. CDI - All items past 7 day shelf life were voluntarily discarded. All other items had their labels corrected. ***Remember: the day you open the package and cut/prep is day 1.*** |
|
47
|
0
|
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 cleaning needing to be done inside sub bar reach in and on walk-in freezer floor.
No signature needed due to COVID-19 guidelines. |