|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded green tomatoes in middle fliptop at 43F and butter above 41F held at room temperature in various locations throughout facility. CDI-Tomatoes brought to fliptop this morning returned to WIC for rapid cooling. Butter portions voluntarily discarded by PIC, who is advised to hold butter in refrigeration or properly on 4 hour TPHC going forward. REPEAT. (-3) |
|
23
|
0
|
Proper date marking & 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 chipotle ranch in back lowboy and several milks in FOH lowboy without date marks. CDI- PIC date marks items. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitizer buckets at >400PPM. CDI- Quat diluted to 250PPM. PIC is advised to inform employees of need to dilute with water after filling containers at chemical dispenser. (-1) |