|
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 crab stuffing in walk in cooler at 50F and seafood salad at 47F. Neither crab stuffing nor seafood salad had been worked with since the 7/19. Food employee stated that he had been working in and out of the cooler since 7:30am. All other products measured 41F and below. CDI, crab stuffing was voluntarily discarded by PIC, seafood salad was allowed to cool. Ensure TCS foods are continuously monitored and kept at 45F or below for cold holding. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 two date marking cards for cooked salmon patties with two distinct dates. One date marking card had date of 7/17 and the other for 7/18 for the same batch of patties. CDI, the 7/18 date mark card was discarded. Ensure only the correct date mark card is linked to products in the display case. |