|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked macaroni in large container inside walk in cooler. Macaroni measured 50F. PIC stated it was prepared yesterday. Observed mushroom soup in large container inside walk in cooler. Soup measured 48F. PIC stated it was prepared yesterday. CDI - both products voluntarily discarded. |
|
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. -Pf. Observed one container of hard boiled eggs not date marked. CDI - labeled with date. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser. Both bottles were unlabeled. CDI - labels added. |