|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained at or below 135F. Observed marinara 123F in steam table, CDI by reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed meatballs in walk-in cooler 51F, dressing cups 50F, tomatoes 49F, provolone cheese 48F, CDI by cooling, do not overstack in prep coolers. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Ensure that any food that has exceeded time/temperature requirements for date marking are properly discarded. Observed meatballs with date marking greater than 7 days, CDI by discarding. |