|
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 a few foods in main kitchen hot box hot holding below 135: barley beef soup at 130 degrees, philly steak meat at 102 degerees, vegetable medley at 128 degrees. Appears foods were held out after reheating too long before placing into hot holding and cooled below proper hot holding temp. CDI- Observed all foods reheated above 165 for proper hot holding. Observed pan of a few cut potatoes in pizza/ omlet station hot holding in steam table at 122 degrees. As items had been prepared 20 minutes earlier, last of the potatoes were served without risk. Be sure foods that lose temp below 135 during prep are reheated for hot holding or if difficulty hot holding, TPHC is an option. CDI- Corrected by education. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 a number of items at dining room salad station prepared yesterday that were not date marked including garbanzo beans, cut cabbage, and cut kale. CDI- Items date marked for date of prep. Observed items in walk in cooler from yesterday not date marked including pans of baked chicken and pans of rice. CDI- All items properly date marked. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed posted consumer advisory at dining room breakfast station for shell eggs only including the reminder, did not include a disclosure. CDI- PIC posted a disclosure sign stating shell eggs may be cooked to order and/ or served under cooked. |