|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed tenderloin above corn dogs and country ham beside sausage above shell eggs in the prep cooler reach in. CDI-the prep cooler was rearranged and the sausage was moved to another cooler |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Observed sausage patties under the heat lamp at 96F. Hot TCS foods must be maintained at 135F and above. CDI-these items will be discarded after 4 hours. Another TPHC procedure template was provided and will be implemented |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed hot dogs dated for 3/13/26 in the prep cooler and slaw dated for 3/3/26 in the 2 door cooler. PIC stated that these dates were incorrect. CDI-the items were dated correctly |