|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Facility must utilize date marking for cooked items such as shrimp, crab, etc. No date marking system was in place. The market employees said they kept track but not using the wheels or in writing. System must be able to be verified. CDI- facility will start with the wheels. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices. Market must obtain a thin probe thermometer for measuring the temperature of thin items such as shrimp. According to market staff they wouldn't use the dial stem present to take the temperature of shrimp. CDI- thermometer was ordered. |