|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several rotisserie chickens and a bucket of fried chicken in hot holding unit maintaining temperatures between 118F-133F. Items have approached the 4 hour mark. CDI - Items voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey, slice of brie cheese, and 3 poke bowls maintaining temperatures between 43F-47F. CDI - The brie cheese was voluntarily discarded. The poke bowls and sliced turkey were taken to cool. |
|
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 meatballs and bbq pork dated 6/10-6/15. PIC did place new labels on them. Also observed deli turkey dated 6/25-7/2. CDI - The meatballs and bbq pork were voluntarily discarded. The deli turkey labels were corrected.
REMEMBER: The day you open the package counts as day 1. So put 6 days in your system to get the correct 7 day mark. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 3 lights out in hood system.
No signature needed due to COVID-19 guidelines. |