|
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: Keep foods cold at 45 F or below, if potentially hazardous. Found whole rotisserie chickens on cold display 47 F from overnight. chickens voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking> Maximum holding time for potentially hazardous foods such as opened chubs of deli meats is seven days, with date of opening counting as DAY ONE. Observed date marking system of eight days for deli meats. CDI- Adjusted while on site, and call made to permanently adjust printing system. |