|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deluxe ham, sliced turkey breast, hoagies, and triple decker sandwiches maintaining temperatures above 41F. See chart above. CDI - Deluxe ham and turkey breast voluntarily discarded. All other items taken to WIC for cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 REPEAT. Observed two opened packages of bolognas dated 1/19, one opened bologna dated 1/3, one opened country ham 1/14, one opened Canadian bacon 1/17, and one opened liverwurst without datemark. CDI - All items voluntarily discarded. VR to be done by 2/7/21 for follow up. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. REPEAT. Observed cheese prep unit in pizza/cheese island maintaining ambient air temperature of 49F. All cheeses stored in unit currently are commercially packaged. VR to be done by 2/7/21. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done under subs prep station.
No signature needed due to COVID-19 guidelines. |