|
21
|
1.50
|
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 - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed cooked potatoes from a previous day which were not date marked. Also observed a pasta salad where the pasta salad was cooked yesterday and was for a future date was not dated. CDI - both were dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Use proper cooling methods when cooling foods such as shallow loosely covered pans or ice baths. Observed sliced ham at 52F in the walk-in that had been double wrapped in plastic. CDI- vented to allow rapid cooling. |