|
21
|
1.50
|
Proper date marking and 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 -P Observed several out of date items (cream cheese, tomato bruschetta, salsa verde, and milk) in walk in unit. CDI: All out of date products were voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sausage and bacon cooling in covered hotel pan in walk in unit. CDI: Product vented to facilitate rapid cooling. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for tea/coffee displayed with lip contact surfaces exposed to potential contamination from air. CDI: Cover made from deli paper to shield lip contact surface. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 broken tile and linoleum throughout kitchen area exposing hard wood flooring.
Also observed the ceiling in the kitchen prep area to be absorbent. Improvement has occurred around two compartment sink area and dish machine area; points not escalated due to continuing eforts to repair. REPEAT. |