|
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 seasoned pork and sausages holding above 45F in cases. Both items were overstacked above the chill line. CDI: Items removed and rapidly cooled. CDI: Discussion with employees about overstacking food. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 several lunch meats in case with no date marking. CDI: Employee properly dated items. REPEAT VIOLATION VERIFICATION REQUIRED |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken pieces thawing in 3-comp sink in standing water. CDI: Water turned on. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking sink being used for thawing. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-r esistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in WIC for beef. |