|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. CDI - educated to use proper cooling methods and preparation practices in order to hold food properly under refrigeration. Advised to prepare/cook, cool down uncovered in walkin cooler to rapidly cool, use thermometers to check, then store in flip top once at proper temperature. Prep unit is for holding not cooling. Pulled product to rapidly cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed prepared items with incorrect date labels on them. CDI - provided new label to products. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without a hair restraint. CDI - food employee put on hat. |