|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food out of temperature. Refer to temperature chart. CDI - the prep unit was turned off. It got turned back on. Food is at proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed commercially packaged sausage opened up on 2.1.17, at 44F. The discard date is 2.7.17. 8 day date marking on product. CDI - educated about proper date marking critiera with only 7 days with the first day of preparation as day 1. Food at 41F and below can be held for 7 days. Food at 42-45F can be held at 4 days. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving not sealed under the front handsink. Advised to get it fully sealed. |