|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Promptly discard TCS foods that require date marking after the required maximum holding time. Found one item, crab dip, one day out of date. CDI- discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF: Label all containers of chemicals including sanitizers. Found unlabeled bottle of sanitizer in facility. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by approved methods. Observed cut greens, cut fruit tightly covered abpove 45 F. CDI- foods vented. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed black mold building up in caulking at some sinks and in areas around dish machine. |