|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed greens and butternut squash at greater than 45 degrees in prep unit 2 CDI these items placed on tphc until unit can be repaired paper work for tphc provided. . Observed potates in walk in 2 at greater than 45 degrees see chart above. CDI items discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
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 sandwhiches in walk in cooler which were previously frozen and rethawed only the prep date is being used . CDI remarked with thaw date. Points not escalated due to improvement in this area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep unit 2 unable to maintain temperature ambient temperature observed to be 50 degrees. |