|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter. Observed fried egg at 115 F under heat lamp. CDI- discarded |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 TCS foods beinig Cold Held shall be maintained at 45 F or colder . Observed multiple gallons of milk cold held at or above 45 F. CDI- Opened containers placdd on TPHC. Template given |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Opened , ready to eat TCS foods shall meet Date Marking requirements. Observed cooked turkey exceeding date mark, a gallon of milk found with a 5/31 date mark, and multiple chubs of deli meat not date marked. CDI- turkey discarded |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Food Equipment shall meet ANSI Certification and Classification standards if used to strore TCS foods. Observed milk cold held in residential refrigeration equipment in the memory care unit. CDI- Facility may not store TCS foods there. Equuipment may be replaced with commercial equipment or used in conjunction with TPHC. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed uncovered trash can in food employees restroom. |