|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several items on the hot lines such as cooked broccoli, noodles, cooked tomatoes, etc. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sandwich meats 45-50F at the sandwich station. CDI - placed in the freezer to cool quickly. |
|
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. Food held at 41F or below can be kept for 7 days. Foods held 42-45F can be kept for 4 days. Observed beef, sausage, chicken past the 4 day window allowable at 42-45F. Some were also past the 7 days the facility was using. Also, products that have been frozen and then thawed need to account for all unfrozen time on their date marking. Observed items that had been frozen and the only date was the freezing date. CDI. |
|
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. Observed the place of buisness and the quantity of contents were not listed on the labels. Also note that when food is displayed on a cafeteria style serving line and the line is continually manned, then packaged food does not have to be labeled. But when the food is not on the continually manned line as some of the grab and go coolers are not, labeling is still required. |