|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding . Cold foods must be at 41F and below. (P) Observed three door reach in cooler with temps of 43/44F. Baked potatoes cooling from cooked this morning at 44F relocated to alternate cold holding. Other items in cooler are not Temperature Control for Safety foods. Facility AC unit is currently out causing warm temps inside facility putting extra strain on cold holding unit. Do not place any Temp Control for Safety foods in cooler until it can maintain 41F. Use alternate location until then. GC |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) No date mark on gallon of open milk. If milk will be saved for next day use then it requires a date mark to reflect disposal date 7 days from opening. All other RTE/Temp. Control for Safety Food is date marked. PIC added date mark to milk opened this morning. GC |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths stored in sanitizer bucket reading very low ppm. Wiping cloths must be stored in sanitizer of 200-400 ppm for Quaternary ammonia. Remake sanitizer for wiping cloth bucket and make sure to test sanitizer daily when it is made to make sure it is correct ppm 200-400ppm. |