3-501.17; Priority Foundation; A tub of hot dogs in the prep reach in cooler and 2 containers of hot dogs in the tall reach in cooler were dated for 7/29. READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food can be frozen to pause the 7-day hold time, For example if food is prepped on 8/7 and then frozen on 8/8 the hold time is paused at day 2. When ready to use the day that it is pulled out of the freezer is counted at day 3 and has a remainder of 4 days hold time. When using this method the day of prep which is day 1 shall be marked as well as the date that the food is pulled out. CDI (Education, PIC discarded food that was out of date.)
3-501.16(A)(1) ; Priority; Chili on stove top was 120F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps closely to ensure compliance. Make sure heat setting is high enough on stove to maintain proper temps. Item reheated and heat setting was turned up during inspection. CDI
