|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation- Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the following items above 41F: breaded chicken-44F, grilled chicken-44F, sour cream-44F(all inside of prep cooler), shredded chicken-55F, beef-55F, sauerkrot-55F(all inside of flip top reach in), and deli turkey-44F and deli ham-44F(inside of prep cooler in prep room). Ambient air of flip top reach in was 50F. CDI- All potentially hazardous items were voluntarily discarded inside of reach in. PIC stated work order will be put in for unit and it will not be used until fixed. Compliance visit will be made within 10 days to ensure unit is properly working.
CDI- Chicken and sour cream inside of prep unit were voluntarily discarded. Ambient air of unit was 40F.
CDI- Items inside of prep cooler in the prep room were stacked too high which may have caused temperature issues. Items were voluntarily discarded.
Roasted sweet potato salad was being used as samples and were sitting out on counter at 54F. Container holding food had ice at the bottom but the ice was not keeping the food cold. Suggested that facility put sample items on time. CDI- Samples were put out at 8am and placed on temporary time. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat Violation- Full Points, 3- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed the following items with expired date mark: german bologna-01.09, corned beef-01.13, mortadella-01.11, and turkey-01.13. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf
Observed facility with no thin probe thermometer. |