|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced cheese on ice on the serving line at 54F. CDi - cheese was taken to the freezer to cool down. Suggest holding cheese on time. If not, make sure not to stack cheese too high and keep the container way down in the ice. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 a container of salsa in the walk in cooler dated 9/3. Salsa was 38F. Once container is opened, begin the 7 day date marking process. CDI - salsa was discarded. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a box of food containers on the floor in the dry storage room. |