|
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 Clarified butter holding below 135F in pot on stove top. CDI - Reheated to 135F+. |
|
21
|
0
|
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 Large container of butter in reach in cooler dated 5-30-15. PIC indicated that the butter was heated and cooled yesterday and mislabeled by staff. CDI - Date corrected. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
To 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salad mix containing cut tomatoes cooling in reach in cooler with lid on. CDI - Lid removed to allow proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of spice in walk in cooler with no label. CDI - PIC labeled during the inspection. |