|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed turkey, ham, and salami holding above 41F in the reach in unit.CDI-PIC stated they were out to be cut and placed back into the reach in when finished. Moved items to walk in cooler to cool faster. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 gouda cheese with a sell by date 10/21/20 in the reach in unit at the pizza station. CDI-PIC discarded cheese. |