|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage hot holding in steam well at 109F. CDI - PIC removed these from service. Keep containers of food covered to combat the cold air flow through the serving line and take temperatures often to ensure 135F is maintained. -1.5- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 one open chub of turkey date marked 12/30/2016 that should have been discarded no later than 01/05/2016 at 40F in the walk in. CDI - PIC voluntarily discarded turkey and remaining cuts in the walk in. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored inside the splash zone of the handsink. Move to a clean, dry location. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf to the right of the dish machine. Pyramid stacking demonstrated today. -0- |