|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety food (TCS) are maintained at or below 45F. Observed line cooler holding some food items including salsa, sour cream, shredded cheese, etc. above 45F.CDI, more ice was added to cooler to make adequate and to cool down temperatures. Discussed alternate ways to maintain temperatures cold. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Ensure that TCS/ready-to-eat foods helf under refrigeration more than 24 hours are date marked properly and not to exceed expiration. Observed a pan of sweet potatoes that had been prepared on 7/9 that had exceeded expiration of 7 days. CDI, by instruction; discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers. Ensure all working containers of chemicals are properly labeled with common name. Observed two spray bottles that were not labeled. CDI, labeled on site.7-204.11 Sanitizers, Criteria-Chemicals. Ensure that sanitizers do not exceed tolerance exemptions specified in 40 CFR 180.940. Observed sanitizer in spray bottle and coming out of dispenser located at can wash exceeding 400pp, (toxic level). CDI, use discontinued and facility is currently using sanitizer from dispenser at utensil washing sink. |