|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS foods that were reading 43 F. CDI- Management used ice to help chill items to 41 F. |
|
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 containers of provolone cheese, boiled eggs, and sliced chicken that were dated for 2/11. Management stated that that was the incorrect date. CDI- Correct date was placed on food product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed as tighly covered, deep container of sausage patties cooling in the refrigerator. CDI- Management placed patties into a shallow, uncovered pan and allowed them to continue cooling. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Prohibition-Jewelry - C Observed a food employee wearing a watch while preparing food. CDI- watch was removed. |