|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed unsalted melted butter with garlic and herbs at room temperature at pizza station, temped at 90F. PIC stated this was prepped about an hour ago. Discussed options to place on TPHC. CDI - PIC has chosen to place this product on TPHC and time stamped the product. Filled out TPHC procedures of this product. |
|
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 Observed half and half at bar chest cooler temped at 50F. CDI - PIC voluntarily discarded the half n half. Will keep at half point deduction as all other cold holding temperatures were below 41F and below. -REPEAT-
NOTE: Facility did replace 1 prep unit at the cookline (existing prep unit was removed). Facility added a chicken breading station refrigerator which will be for chicken only and will be located next to the fryers. No menu changes. |
|
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 sliced deli meat chub in the walk in walk freezer without date marking. Observed opened half n half not date marked. CDI - Items were opened yesterday and properly date marked. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed jackets and personal items stored with packaged single service items. CDI - PIC relocated personal items. |