|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs and butternut squash holding above 45F in insufficient ice bath. CDI: Ice bath refilled to bring ice level up to fully immerse product. REPEAT. |
|
21
|
1.50
|
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 several products throughout facility with either no date or expired date marks. Products included an expired feta cheese and several pastas with no dates. CDI: All expired and undated products were voluntarily discarded, except the ones which PIC could personally account for. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled oil bottles throughout cook line. |