|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burger patty items on a wheel rack that had overheated above 41F while the rack was being used to place corndogs on sheet pans for thawing. EHS recommends that any food product not being actively used is left in the walk in cooler instead of leaving items on the wheel rack.
Items had cooled down to 41F by end of inspection. |
|
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 several small salad containers that had been left inside a reach in cooler overnight without any date marking. PIC stated that they would be used for today's lunch. Items held for more than 24 hours must be dated with the day of preparation.
EHS allowed PIC to datemark the salad tray. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a single dented can of apple sauce present in the dry storage area, item was immediately discarded by PIC. |