|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 tray of fish sandwiches below 135 F in hot box. All other trays were correct temperature. CDI- Tray was re-heated to above 165 F (see temp chart). |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
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 ham and turkey in walk in cooler with datemark of 10/6 and shredded mixed cheese containing mozzarella with datemark of 10/5. CDI- Items were voluntarily discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets in 2 hot boxes. Repair or replace. |