|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pork in cooler drawer under wok at 50F. PIC found that cooler had ben unplugged. CDI: cooler was plugged in and raw pork was taken to blast chiller to quickly cool. |
|
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 Observed brie in display cooler for sale, sliced and packaged in-house at 42F. Brie was sliced on the 26th. Brie did not meet temperature requirements to be held for 7 days. CDI: Brie was voluntarily discarded. Observed soup in walk-in cooler dated for 1/23. CDI: Soup was voluntarily discarded.
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 tomato paste and chicken breast dated 1/31 when date of inspection was 1/30. CDI- Allowed to date food with beginning date of 1/31. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slicer with debris build up on non-food contact surfaces. Entire slicer shall be cleaned every 24 hours. |