|
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 broccolini, apple compote and oysters in the flip unit that were above 41F. Unit was open during food prepping. CDI-ice was added to the foods to rapidly cool it down. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed cream and half and half that were not date marked. EHS informed PIC that once opened the product must be dated for that day and then it is good for 7 days. CDI-products were dated |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottles of sauces and oils that were not labeled. Also observed containers of flour and breading that were not labeled. CDI-labels were put onto bottles and containers. |