|
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 pan of baked chicken 115-120 degrees on serving line for approx. 30 min since heated. CDI- Chicken reheated above 165 for proper hot holding. |
|
21
|
1.50
|
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 diced chicken left over from yesterday in fridge not date marked. CDI- Chicken date marked.
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 diced chicken date marked in fridge for 9 days ago. date mark required foods are allowed a max 7 day shelf life. CDI- Chicken disposed of by PIC. |