|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold TCS foods hot at 135 F or above. Found chicken in hot case 125 F. CDI- voluntarily discarded. |
|
21
|
1.50
|
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 - PF: Clearly date mark deli meats with date chubs are opened or with expiration date. After chubs are opened, holding time is a maximum of seven days. Found several chubs where expiration date was ilegible due to moisture absorbtion and smearing from meat. Observed facility is labeling chubs with an eight day expiration system. Dates chubs are opened shall be considered DAY ONE. CDI- meats where dates could not be read were voluntaily discarded. |