|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods stored above 45 F in 2 door reach in unit today (see temp chart). Reach in nterior temp was 64 F. Items on sub line came from 2 door reach in unit. Items had been in reach in for at least 24 hours. CDI-All TCS items were discarded, including items on sub line. Repairman has been called. Repair or replace. REPEAT. Return Visit (VR) Required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 Observed potato salad and chicken salad in grab and go display case being held for 5 days total. Items were at 44 and 45 F. Items 41 F and below may be held for 7 days maximum. Items 42-45 F may only be held for 4 days maximum. CDI- Instruction with PIC. Repairman has been called to lower temperature of unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler without thermometer in interior. Reach in interior was 64 F today. Provide ambient air thermometer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around meat and cheese case door tracks and inside case. Clean. |