|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several items in the prep top cooler including but not limited to gravy, broccoli slaw, and pasta salad with today’s date when items were made either on 6/21 or 6/17 per back up batches. CDI: Items correctly labeled throughout prep top. EHS and PIC discussed that the original preparation date of the food item (or oldest ingredient) must be transferred to the smaller pans in the prep top. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle and unlabeled pitcher of what PIC stated was water and oil, respectively. CDI: Items were properly labeled. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some area of the threshold to the kitchen where absorbent foam is present. Make area smooth and easily cleanable. REPEAT VIOLATION Previous violation corrected. |