|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sandwiches below 135F on the serving line (see chart). PIC stated the final cook temperatures of the fish sandwiches were taken after heating and they were above 135F. CDI- fish sandwiches were reheated to above 165F (see chart). |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened container of hummus dated 1/15. PIC stated the hummus was received on 1/15 but was not dated once it was opened. CDI- appropriate datemark was added for when the hummus container was originally opened. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty wall mounted fans over the 3 compartment sink, in the dish room, and above the tray storage carts. |