|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed demi glaze hot holding at 135F in steam well. CDI - Item was reheated to at least 165F before being placed into hot holding. - 0 - |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauerkraut, pepperjack, blue cheese, mixed cheese, and sliced ham in prep unit between 44-46F. Items had been placed in the prep unit less than 2 hours ago. Ambient air temperature of drawer 39F. All items moved to walk in cooler to rapidly cool. - 1.5 - |
|
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 hummus (1/6), avocado ranch (1/7), demi mushrooms (12/29), and pasta (1/7), and cantaloupe (1/7) kept past 7 day date marking. CDI - All items voluntarily discarded by PIC. - 1.5 -
Observed several items being date marked for 8 days (example: 1/1/21-1/8/21). 7 day date marking includes day of prep as first day. If items are prepped on 1/1/21, the last day an item can be used is 1/7/21. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing in packaging. Package states to remove tuna from packaging to thaw. CDI - All packages were cut open to allow air flow. - 0 - |