|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed the crap cakes in the top layer of the seafood display were as warm as 53F. CDI - these were taken off and moved tot eh walk-in. Observed the front top packages of packaged food such as salmon were as warm as 52F. CDI - this layer removed. |
|
21
|
0
|
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. Foods can be held for up to 4 days if held 42-45F and up to 7 days at 41F or below. Observed the wheels used for date marking ready to eat seafood product were being marked with the date they were put out by the employee present even though they were clearly marked "Use by Date". Also, the employee said that they keep things 5 days. Some of the cooked seafood product was 43-45F. This would only allow 4 day. CDI. -Pf |