|
16
|
3
|
Proper cooking time and temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed flank steak still being cooked using non continuos cooking process. Repeat violation. CDI steak cooked to 165 and noncontinuous cooking paperwork provided to facility. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
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 whitefish salad with no date label. CDI labeled product.
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 Hummus made onsite labeled 8/7 should only be held for 7 days. CDI discarded. |