|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in salad cooler to be above 45F. CDI: Items prepared yesterday voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED |
|
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 all "7 day" foods to be dated for 8 days. Day 1 is the day that the food is prepared. Facility has "prep and
print" labeling system that is updated from the corporate level. VERIFICATION REQUIRED Today, nothing was beyond the 7 day
limit, however items were marked improperly for disposal. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 lettuce and quinoa cooling while tightly covered. CDI: Items uncovered and cooling rate achieved. REPEAT VIOLATION |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep cooler for salads holding items above 45F. CDI: Maintenance called. VERIFICATION REQUIRED |