|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Temperature - P,PF
Observed raw chicken wings sent to facility at 44F. CDI purveyor took chicken back to warehouse. Check temperature before signing for received food. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed stand up slicer and cuber with food debris. CDI item moved for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed green beans, salmon, sliced chicken, and cajun sets in prep units above 41F. CDI items discarded. Observed rotisserie chicken, sliced turkey, lettuce, shrimp, bone broth, and lettuce tomato and onion sets that were prepped this morning and stored in containers for cold holding before properly cooling. CDI items uncovered and spread out to complete cooling process. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed containers of pickled beets from 4/8 and 4/7, grilled onions from 4/8, and chick peas from 4/8. CDI items discarded. Observed cajun deli sets that were prepped today but were not dated when meats were opened yesterday. CDI items dated. Repeat. |