|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso, sausage gravy below 135F in hot holding unit. PIC states that foods were brought over from another unit and the unit that they were in was not turned on. CDI-foods were reheated to 165 then placed into hot holding unit. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 a pan of cooked noodles in the prep unit that were prepared 01-03-2021, but were not date marked. Observed cream and milk that was opened 01-03-2021 but was not date marked. CDI-pasta, cream, milk were properly dated.
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 taziki sauce that had a date label of 12-28. CDI-item was discarded. |