|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of meats in meat case: scallops, crab legs, fish, pork chops, chicken, crab cakes, all holding between 43 and 45 degrees. As requirement to hold TCS foods at 41 or below came into effect 1/1/19 no points will be deducted at this time. Have meat market case checked and serviced as needed to maintain at 41 or below. |
|
21
|
1.50
|
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. -Pf Observed tray of pre-cooked rice used for meat stuffings in meat walk in opened yesterday not date marked. CDI- Rice date marked for date opened. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee shoes stored on shelf in hallway above single service food containers and next to meat market food trays. CDI- Shoes moved to proper location. |