|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding P: Observed the smoked salmon in the back reach-in at 45 degrees and an air temperature of the reach-in at 46 degrees. Maintain TCS foods in cold holding at 41F or less. The thermostat was adjusted but the air temperature remained at 47 degrees. Non TCS cucumber salad was 45 degrees. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (B) (1-2) - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food Pf: Observed two containers of boiled eggs in commercial manufactured containers with no open date and one container expired on 11/11/2025 based on manufactures "Use By" date mark. READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified, (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. CDI the PIC has pulled the product and items will be discarded. PIC needs to contact US Foods prior to doing so for possible credit the eggs may have been delivered expired.
The second container of eggs did not have an open date but they do expire today 12/16/2025 with no time stamp. Eggs should be discarded by end of day. |