|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 chubs of deli meat datemarked for 7 days holding between 45F-42F.
Product held between 45-42F can be held for 4 days. Product held at 41F or below can be held for 7 days. CDI-product dates were corrected and a service technician was called in to ensure the deli unit can hold product consistently at 41F or below |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several packages of deli meat that had just been sliced in the display case and a covered tray with roast beef in the reach-in cooler cooling at 50F. CDI-product vented and placed in blast cooler to facilitate cooling. |