|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a number of TCS items on main prep cooler make table holding at 50-53 degrees including: romaine lettuce, bleu cheese and pre-cooked brocoli. PIC switched out these foods for cold foods from walk in and will use TPHC temporarily until unit can be serviced. Emailed PIC a TPHC form, will follow up that unit is serviced and foods are properly cold held. |
|
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 - PF Observed chili meat cooled from last night in walk in cooler that was not date marked. CDI- Meat date marked. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on rolling rack in walk in cooler needing cleaning and a non used onion slicer that needs cleaning or removal. |