|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy prep unit near espresso machine cold holding milk and other TCS foods above 41F. PIC voluntarily discarded and submitted service request. VR no later than 10/10 to ensure all TCS foods are cold holding at or below 41F. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 cooked potatoes, kimchi, egg white, cooked beets and house made barbecue sauce date marked for prep on 09/22-09/23 that should have been discarded 09/28-09/29. CDI - PIC voluntarily discarded and reminded staff to check all coolers daily for TCS foods that are expired. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one container of burn cream stored in walk in cooler on top shelf above seafood. CDI - Burn cream states it must be kept refrigerated. Burn cream moved to bottom shelf in labeled container away from food to prevent cross-contamination. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed linens stored in direct contact with raw seafood in walk in cooler to keep seafood hydrated during storage in walk in cooler. -0- |