|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Found okra received frozen pre-cooked being brought out to hot case at 107 F after reheating. CDI- Okra reheated to 165 F within 30 minutes. |
|
21
|
1.50
|
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: Found one cut wedge of brie cheese at 44 F; past the 4 day holding maximum for TCS foods at that temperature. CDI- wedge was voluntarily disposed of.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found four chubs of opened turkey and ham in deli case with no day dots or packed date. CDI- chubs voluntarily discarded. |