|
22
|
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 several TCS items inside outdoor WIC between 45F-46F, with ambient temperature of cooler also reading 46F. PIC states that delivery was just made, and door left open is the culprit. EHS observed cooler temperature lower to 41F within 25 minutes. CDI- Whole steaks are cooled down rapidly in ice bath to 41F, PIC. Voluntarily discards greens and shredded cheese above 41F. REPEAT. (-1.5) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices at prep counter without labels. CDI- PIC labels spices. (-0) |