|
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 REPEAT. Observed blanched green beans, slaw, cut melons, provel cheese, American cheese, Swiss cheese, sausages, and prepped lettuce maintaining temperatures above 41F. See chart above. CDI - Green beans, sausages, lettuce were voluntarily discarded. All other items either taken to WIC for cooling or placed on TPHC and added to the TPHC template. |
|
21
|
1.50
|
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 REPEAT. Observed cooked mushrooms, sausage links, and roasted turkey without date marking. CDI - Roasted turkey voluntarily discarded. Mushrooms and sausage links dated. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in units. |