|
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 several items in the deli display case at temperatures above 45F. Items were placed into the walk in freezer to rapidly cool. After questioning, EHS determined that the items had been placed on a prep table while employees rotated stock. Ensure that when performing this action that items are not left long enough to rise in temperature, or store items in a prep cooler/walk in cooler while rotating. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 items being dated for 7 full days of cold hold storage. Items were dated 2/20/17-2/27/17. PIC stated that items are discarded at the end of the last day. This exceeds a 7 day hold period, which counts the first day. Proper discard date would be 2/20-2/26, as that accounts for the first day of preparation/storage. PIC stated that the 2/27 marked items would be discarded at the end of day 2/26, and that a system change for date marking would be implemented to reflect the first day of preparation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several cooler windows damaged on the handles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several cooler tracks with food debris in the crevices. |