|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17. Date mark TCS RTE foodsif they will be held in facility for more than 24 hours after opening or preparing. Observed no date marking on cheese, lettuce, deli meats. Corrected by instruction and review. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
Yes
|
No |
4-302.12. Obtain thin probe thermometer for use when temping thin foods such as sliced cheese and cut lettuce. Observed no thin probe thermometer available. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-60.2.11. Food packaged in a food establishment shall be labeled as specified in law. See p. 96-97 of food rules and follow guidelines under 3-602.11. CDI by instruction. Observed incompletely labeled products: potato salad, pasta salad, cut fruit, cakes, cookies, desserts. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14. Damp wiping cloths must be stored between uses in container of sanitizer. Observed damp cloths on counters. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11. Physical facilities shall be maintained in good repair. Observed chipped tiles at can wash, damaged ceiling tiles.6-501.12 Cleaning, Frequency and Restrictions-clean as often as necessary. Observed dusty ceilings in kitchen. |