|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Spinach measured 51 F and cheese measured 47 F in the prep cooler under the Turbo Oven. Condenser observed with ice build-up. Ambient air temperature in the cooler measured 50 F. Cooler shall not be used until repairs are made. CDI- TCS food were removed from the cooler and voluntarily discarded. Use other coolers and repair cooler as needed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cooked chicken, feta cheese, cut tomatoes not properly dated. Facility has a date marking system in place. Ensure to properly label foods as required. CDI- PIC voluntarily discarded foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf- Cakes in clam shell containers in the grab-and-go cooler and cookies individually wrapped with no labels. Ensure to properly label all food as required. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic insert pans stacked while wet. Ensure to properly air dry before stacking. |