|
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
Observed items on salad bar (cantelope, honeydew, watrmelon, cottage cheese, gouda pasta, egg salad, tuna salad, orzo, crab salad, anti pasta, buffalo chicken, honeydew, jerk chicken, sliced chicken, diced turkey, crab meat, shredded cheese, kale salad, broccoli salad, romaine, roasted corn, spring mix, mushrooms, chick peas, and artichokes) at 41-52F. CDI items above 45F placed in reach in for cooling and other items held less than 4 days. First inspection under cold holding temperature change. Observed pepperoni, diced chicken, geta, and sliced chicken above 45F. CDI items moved and opened for cooling. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 canned mushrooms, chick peas, beats, roasted corn, and green beans that were not dated. CDI items dated. Repeat. |