|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several packages of cut watermelon and cheese dip cold held above 45 degrees F in bottom shelf above display case. Ambient air temperature of unit measured 45 degrees F. CDI, operator voluntarily discarded all foods over 45 degrees F that was held in unit overnight and PIC stated that they contacted maintenance to check unit. |
|
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 a package of precooked chicken with a date of preparation of 8/8 and a discard date of 8/18. CDI, informed PIC of date marking parameters. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed storage shelf stored next to handwashing sink at prep area. Provide splash guard or 12 inches of space to prevent contamination from handwashing process. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of 2 door reach in refrigerator. |