|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P *Observed hard boiled shelled eggs in small 1 door reach at 46F-51F but yogurts temped 35-36F. Info for hard boiled shell eggs indicate to store at 33F-40F. CDI - PIC voluntarily discarded hard boiled shelled eggs, turned smal reach colder and will recheck in morning yogurts and place 1 hard boiled egg in reach. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The day of preparation shall count as Day 1 and shall not exceed a Prep + 6 day hold time. -Pf *Opened milks not dated in two door reach in back. Ensure dates are applied to milk to ensure discarded within 7 days of opening OR sooner if manufactures discard date is sooner . CDI - PIC indicated items opened this morning and dated accordingly. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Storage on 4th floor for cups on floor. Obtain shelving to store these items. |