|
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: Found mashed potatoes on serving line and in holding units less than 135 F. Found fish on in holding unit less than 135 F. CDI- items pulled and reheated to 175 F. |
|
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: Found lettuce, butter, cut melons, all above 45 F on the serving lines. CDI- items pulled and sent to blast chiller. |
|
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 1000 Island dressing dated 4/7. CDI- discarded. Observed bleu cheese dressing dated 4/12. Allowed to date as PIC stated dressing made two days previous. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed turkey salad, risotto, in cooling stage tightly wrapped and covered with lids. CDI- moved to blast chiller. Found pasta cooling in walk-in cooler 50 F tightly covered. CDI- vented. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Bulk cereal dispensers unlabeled. Place ingredients and allergen labels for each cereal on dispenser. CDI- labels available in facility to be applied. |