| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
There was no date marking for the salsa and vegetable mix made on site that was stored in the cold holding unit (discussed with the PIC and cook on seven day holding time). |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Meat was observed in the three-compartment sink, sitting in still water (discussed with PIC and cook on how to properly thaw). |
The PIC submerged the meat under cold, running water. |
Core (C) |
0 |