|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold potentially hazardous foods at 45 F or below when holding cold. Found turkey stacked above chill line at make line. Found items in deli case above 45 F. CDI- all items out of temperature moved to walk-in cooler fro cool down. |
|
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 - P: Observed soft cheeses in case dated July 25. CDI- out-of-date cheeses pulled by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF: Promptly update time holding chart for foods on hot bar. Upon entry observed rice already on hot bar. Observed employee updating chart and writing time of one hour previous for rice on hot bar. |