|
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 items on salad bar above 45 F. Refer to temperature chart. CDI- Chicken strips were moved to a back cooler for cooling. Melons in long pans were rotated to cooler end of the unit and temperature dropped 4F in 10 minutes. |
|
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 chicken strips, turkey, boiled eggs from previous day on salad bar without a date mark. Feta cheese in walk-in cooler not date marked. Boiled eggs in walk-in cooler not date marked. CDI- Produce employee date marked items with previous day's date. |