|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Calabrian peppers stored in disposable containers in dining room at self-service station under no temperature control and at pizza make station with no temperature control. Container of peppers says "refrigerate after opening". TCS foods in cold holding must be 41F or less. Store Calabrian peppers under temperature or time control. Recommend establishment add the peppers to TPHC form. CDI - Peppers discarded during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - 1 squeeze bag of truffle cream was not date marked. TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation. CDI - Truffle cream dated. 0 pts. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C - PIC states that mushrooms are not washed in establishment. Box of mushrooms does not state that they are washed or ready-to-eat. Fruits and vegetables must be washed thoroughly before use. |