|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed salads opened at 36F in the walk in cooler. Ensure TCS foods are covered once they reach 41F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-REPEAT- Observed turkey at 125F in a hot hold reach in. CDI- PIC reheated the item to 171F. |
|
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 cooked mixed vegetable not date marked. Also observed chicken breast and rice in the freezer not date marked. CDI- PIC voluntarily discarded the cooked mixed vegetable. PIC was able to date chicken and rice. NOTE: Ensure, if TCS foods are not going to be used on the day of preparation they need to be date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a spray bottle of clear mixture without a label in the dish machine area. CDI- PIC voluntarily discarded the item. |