|
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 meatball sauce hot holding at temperatures less than 135F. Item was located on the steam table but the water level of the table had fallen below the level of the pan. CDI by PIC refilling water and reheating sauce |
|
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 Observed facility procedure that involves precutting meat then freezing it. Items that are precut and frozen are all TCS deli meats such as ham and turkey. Items are not being date marked for freeze or thaw date. EHS notified PIC that once the commercial seal of the items is broken, that the items must then be date marked, even if they are frozen. PIC stated that items are cut all at once at the beginning of the week, then whatever will be used is thawed out each day. EHS recommended that the facility batch date items, as long as each item can be traced to the date of preparation. CDI by PIC dating items. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths kept out of sanitizer buckets. |