|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of liquid, pasteurized eggs above 41F sitting on ice. CDI: Product rapidly cooled in refrigeration. EHS and PIC educated staff on how to properly make an ice bath to hold this product. EHS recommends also placing one carton out at a time. REPEAT VIOLATION Improvement from previous inspection as this is not a refrigeration issue, but a training issue. All other items in facility were at or below 41F. |
|
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 some sliced grilled chicken and corn in salad prep top with no date marks. Product was from yesterday, per employee. CDI: Product was properly labeled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some small spills and food debris at front expo station. |