|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot holding unit at 122 F and gravy in the same unit at 98. CDI - Food employee reheated the sausage and gravy to 165 F, and turned up the temperature on the hot holding unit. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and cut cherry tomatoes in prep top at 47 F. CDI - PIC moved turkey and cherry tomatoes to WIC to cool. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 cut melons in WIC with no date mark. Observed chicken wings dated as prepped on 10/21 that were frozen that day and had been thawing in a reach in with no thaw date. CDI - PIC added the appropriate label.
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 deli meat in WIC held passed 7 days. Observed smoked chicken and pasta prepared 10/27, and chorizo prepared on 10/25 holding in WIC. CDI - All items were voluntarily discarded by PIC. REPEAT. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on cooked to order eggs. CDI - PIC had new menu printed with asterisk correctly placed. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed buildup in dish machine and a clogged spray dispenser nozzle. CDI - Dispenser nozzle was unclogged. |