|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs at the satellite cafeteria and the main cafeteria in hot holding below 135F and baked chicken in the hot boxes at the main cafeteria below 135F (see chart). CDI- items were reheated to above 165F or placed onto TPHC board. |
|
21
|
0
|
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 one opened package of ham dated 8/29 in the walk in cooler. CDI- product discarded. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the ceiling damaged in the satellite kitchen above where the milk cooler is stored. |