|
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 spicy mayo on prep top at 50F. PIC states it has been frequently in use this morning and returns it to lowboy, where it rapidly drops to 41F. EHS advises PIC to store dressing in the lowboy at every possible opportunity it is not in use. See comment. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shrimp sauce bottled this morning with date mark for one month. CDI- PIC explains stickers come out incorrect from automatic label. EHS instructs staff to block out incorrect dates or manually create labels so the proper usable window is displayed. CDI- PIC relabels shrimp sauce and affirms it is held only for 7 days. (-0) |