|
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
At steam table observed meatballs at 121F. CDI- Meatballs were reheated to 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Cesar salads in reach in cooler ranging from 47-43F. PIC stated salads were made yesterday morning around 10. CDI- Salads were placed in walk in freezer to get down to 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
In reach in cooler observed Cesar salads prepared yesterday morning around 10 with no date mark. PIC stated salads will be getting used for todays lunch. Also observed bag of lettuce opened yesterday with no date mark. CDI- Educated PIC that anything held in the facility over 24 hours needs to be date marked. Items were date marked. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employees personal food comingling with food for the facility. |