|
20
|
1.50
|
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 4 kids meals at salad bar (ham and cheese sandwiches, meal cheese sandwich, and meal turkey sandwich) and a Meditterranean salad maintaining temperatures above 41F. See chart above. Ambient air temperature of unit is 37F. CDI - Items voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 REPEAT. Observed several cut brie cheeses and triple cream cheeses (cut in house) dated for 22 days. Soft cheeses must be dated for only 7 days (cut day is day 1). Also observed basil pesto dated for 8 days. Also observed facility unable to provide Boar's head moisture content of mozzarella cheese. Item is dated for more than 7 days due to low moisture content. CDI - Some items voluntarily discarded. Other items still in 7 day window were properly re-labeled. Basil pesto date corrected. VR to be done by 10/24/20 for long term compliance, and to check on Boar's Head moisture content for mozzarella cheese. |
|
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 prep units near deli case.
No signature needed due to COVID-19 guidelines. |