|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed oysters stored over cooked crab legs. CDI- reorganized |
|
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. Observed butter and TCS sauce hot held or off temperature at 67-101 F. Placed on TPHC for 3 hrs. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens in lettuce bin at 52 F. CDI- placed on TPHC for 3 hrs |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed cooked pastas, lobster and crab meat, and potato pucks not date marked. CDI- date marked or discarded |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cream spinach cooling in ice bath at 84 F after 2 hours. CDI- cooling procedure changed |