|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding beef on prep table today at 106F. CDI - PIC reheated above 165F. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 no date marking on cooked beef from 09/28 and 09/27. CDI - PIC placed dates on these containers. EHS reminded PIC that all TCS foods cooked, prepared or opened more than 24 hours shall have a date mark. -1.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
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 unlabeled sour cream mix, cooked products in walk in. CDI - PIC put name labels on each of these items. -0- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of food employees. EHS reminded food employees to remove these from hands and arms before beginning food prep and other activities where cross-contamination may occur. -.5- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans in cage. EHS demonstrated pyramid and cross stacking today to help prevent buildup between containers. -.5- |