|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility (see temp chart for details) holding between 42F and 45F, as well as additional items in cheese case and grab and go case holding between 47F and 48F. All out of temperature items were removed and sent to the walk in unit for proper cooling to 41F. REPEAT. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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 meat products in deli case with dates of 03/11, 03/14, and 02/28. CDI: All expired meats were voluntarily discarded. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items that were recently prepared and placed into sub unit before they were properly cooled to 41F. CDI: Cooling items were sent to walk in unit for proper cooling. |