|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boild eggs york, cole slaw, cheese sand wich, lettuce, eggs, in RI. cold holding at temperatures above 41F. CDI. PIC discarded. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese sandwich, lettuce without a date mark on them. CDI. PIC date marked them.
**No points taken. Must of the food was properly date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one working container of sanitizer with no label on it. CDI. PIC labelled the container. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed wet stacked dishes in the cleaned dishes storage area. CDI. PIC removed to the cleaning area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a RI cooler in the kitchen area which does not function properly. It was unable to hold food at the right temperatures. PIC placed a request for it to be fixed. |