|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed jarlsberg 48F, manchego 48-50F, brie 46-47F all in cheese island, items were cooled. Ensure cooler is functionint properly, VR to check cooler. Observed gruyere cheese held off temperature in display area. Based on manufacturer's specs, cheese has water activity of .95-.99 and pH of 5.4-5.7. This cheese would be considered PHF/TCS based on definitions in Food Code manual. CDI, cheese was pulled to be cooled. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed one cheese, taleggio, date marked greater than 30 days, moisture content information not available. if cheese is greater than 50% moisture, must be date marked 7 days, CDI. Date was changed during inspection until information is provided from distributor. |