|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Maintain hot holding foods at or above 135F. Observed hot dogs on buns stored above the steam wells on the serving line and inside the hot holding cabinet at 128-132F. Observed beans also on a sheet pan above the steam well at 117F. CDI by voluntary disposal. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly dispose of all RTE (ready to eat), TCS (potentially hazardous) items stored beyond the discard date. Observed in house made ranch dressing in the walk in cooler with a prep date label of 3/13/14. Max hold time would be 3/20/14. CDI by voluntary disposal. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Properly label all pre-packaged, self service items. Health Deparatment and CMS management currently addressing labeling deficiencies and procedure adjustments to gain compliance. |