|
22
|
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 noodles being held above 41F in 3-door cooler. Product prepared 10/10/23. EHS recommended rearranging storage order- buns and tortillas stored above product possibly limiting air flow to bottom of cooler. CDI: PIC voluntarily discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed precooked shrimp and raw shrimp thawing in standing water in prep sink. CDI: Education provided and product placed under running water. |
|
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 container of salt and pepper with no label. CDI: PIC labeled. |