|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Observed chicken patties on hot hold temping at 124oF. Hot hold foods shall be held at 135oF or above. Discussed with PIC the 2 hr window of correction reheating, or discarding food. Choice was made to discard. CDI. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Observed pan of bbq in walk-in cooler with no date mark. TCS foods prepared in house shall be marked for use within 7 days. BBQ was discarded, CDI. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests (Pf): Observed mouse droppings on paper bagged product in dry storage. PIC states pest control tech just came this morning. Soiled products will be discarded. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Observed several damp wiping clothes stored on bottom shelf, on cart, etc. Damp wiping clothes shall be stored in a sanitizer solution in between uses. Rags were collected to go to laundry. Sani-bucket system is in place. CDI. |