|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold drawers under grill above 45F. See temperature chart. Observed temperature gauge on unit at 29-30F. Unable to determine how long items were out of temperature. CDI-discarded and unit will not be used until repaired.f |
|
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 two pans of pinto beans and two small pans of salsa with date mark of 11/29 which would have needed discarding either last night after closing or this morning before service. Explained to PIC that day 1 of 7 day hold time starts the day item is made. CDI-items discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-removed from service. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw fish thawing in standing water in prep sink. |