|
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 tomato based sauce at 127F on a stove top. Item was reheated by PIC to above 165F. All hot held items must be 135F or above. |
|
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 one nondated, opened chub of deli meat in the walk in cooler. Item was dated by PIC.
Observed deli ham dated for 2/12/18 present in the walk in cooler. Item was discarded as it exceeded date marking allowance.
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 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one heavily scored cutting board. Item was discarded by PIC. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
see above. |