|
20
|
1.50
|
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. Foods being held cold for safety shall be maintained at 45F or below. Cheese and prosciutto at olive bar not under temperature control. CDI- Discussed options with operator for maintaing cold. Operator voluntarily discarded items. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Label potentially hazardous foods being stored more than 24 hours per the rule requirement. Labeling being observed for non exempted cheeses and deli meats with both the indication of " sold on" and "sell by" date. Operator advised that the sold on date indicates when the product was opened. Operator was advised sold on date needs clarification and/ or correction. Operator advised that they will have all emoployees trained to use labeling that indicates sell by dates. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Label dry goods/ mixes/ oils not being stored in original container with the common name of the item. This includes in use items also. In use oils, mixes, and dry seasonings at the sandwich make station not labeled per rule requirement. CDI- verbal correction. |