|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved hot holding hamburger patties to be at 122F and 113F. -CDI Hot holding was adjusted. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved refrigeration required cream cheese to be at 50F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved cooked turkey to be date marked 8/13/2013 stored in the cooler. This items is beyond the 7 day hold time. -CDI C. Elmore directed the items be discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodObserved 1 containers of onion powder to be unlabeled. Label all such dry goods foods properly. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryObserved staff member to be wearing a watch and braclet while working with the food. Staff member removed the items at a later time, but should not have been wearing them in the first place while handling food. |