|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed pan of hot dogs in bottom of prep unit with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: Container of hot dogs was relocated to reach-in freezer to bring temperature back down to 41F. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) Observed torn/not legible label on a container of cooked onions in bottom of prep unit. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC replaced label with a date of 5/7 which was date prepared. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 (Pf) Observed a bottle of green floor cleaner without a label. Label working containers of toxic materials such as cleaners and sanitizers. CDI: PIC labeled the bottle of floor cleaner with a sharpie. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (C) Observed a few flies in establishment. The PREMISES shall be maintained free of insects, rodents, and other pests. Keep door and window closed as much as possible to prevent entry of pests. |