|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
observed some cheeses adn deli meats overstacked in the customer display cooler today, making these porducts >45F(see chart). Products discarded today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed sliced deli ham and deli turkey with no dates in teh 2 door reach in today- discarded.
Observed brie holding at 44F today and it was given a 7 day hold time when it should only be 4 days at taht temperature.
Observed chicken patties that htad been opened ono the 19th with a discard date of the 27th which is beyond the 7 days- product date changed.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Observed borwn rice from yesterday with no use by date or time on teh product as required by teh HACCP plan. Back dated and timed to correct.
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed two food service workers today handling food, one iwth a wrist watch oand one with a bracelet on.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |