|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced pepperjack and sliced turkey on left side of customer grab and go between 43-45F. Ambient temp of unit observed at 41F on lower levels and 35-30F on middle and top levels. Packages arranged in single layer observed at 41F and below. PIC is advised to keep items in single layer on bottom and verify temps regularly throughout the day, implementing corrective action as needed to ensure the foods remain 41F and below.
CDI- All sliced cheese and meat packages voluntarily disposed. PIC places work order to lower ambient temp of unit. (-3) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed sliced turkey in WIC without date mark and prep date not able to be confirmed. All other date marks observed in compliance.
CDI- Turkey voluntarily disposed. (-0) |