|
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 boiled peanuts holding at 125F. CDI: Peanuts heated to 165F in soup kettle. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture in squeeze bottle holding at room temperature. CDI: PIC stated that the garlic and oil mixtures were supposed to be held at room temperature and voluntarily discarded them. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 feta in reach in unit with a date of 04/02 (10 days of shelf life). CDI: Feta was voluntarily discarded. REPEAT.
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 several items in flip top portion of cold holding unit with no date labels. PIC stated that the items were likely opened and portioned earlier today. CDI: All products were dated for 04/11. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in a solution of QAC with a concentration of less than 50 ppm. CDI: Sanitizer buckets changed.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets for wiping cloths sitting directly on the floor. CDI: Buckets elevated to top of small black pan. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed at register with lip contact surfaces exposed to potential contamination from air. |