|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 two contaienrs of deli meats dated for 7/18. PIC stated that the products were pulled from the freezer last night and had not been properly dated. CDI-The containers were properly dated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in tall reach in cooler with a tightly covered lid. CDI-The lid was removed to allow for proper heat transfer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloths sitting on the counter. When not in use, store the wet cloth in a sanitizer solution bucket. CDI-The cloth was moved to a sanitizer bucket.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of bleach sanitizer in the sanitizer buckets. CDI-The buckets were remade with the correct concentration of sanitizer. |