|
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 cooked chicken breast and lettuce on sandwich prep line holding above 45F. CDI-chicken breast placed in walk-in cooler to cool down to 45F and lettuce 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 inconsistent datemarking on deli meat in display case. Some items marked with a 7 day discard date and some items marked with just the open date. CDI-dates corrected. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several reach-in units with no thermometer. |