|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintained at 1135 F or hotter. Observed cooked chicken or grill, turned off, at 115 F. CDI- reheated to above 165 F |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Opened, ready to eat TCS foods shall meet Date Marking requirements. Observed cooked turkey breast and deli ham out of date. CDI- discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 TCS foods shall be cooled using approved Cooling Methods. Observed green bean casserole cooling at room temperature. CDI- removed to walk in cooler |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Walls and floors shall be maintained in good repair. Observed multiple areas of floor, walls and ceilings in need of repair. |