|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed poke bowls that were held for service at 42F in sushi case and snok crab in display case at 42F. CDI items moved to walk in to complete cooling. Repeat. |
|
21
|
0
|
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 shrimp potatoes that were from two different batches but placed in the same container. There were two dates to showing the latest and earliest. Told employee if they are going to be combined the earliest date applies. CDI items separated and separate date cards for each container. |