|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 no date marking on foods in RTE form that have been in service over 24 hours. -3- REPEAT CDI - Date marrking placed on foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of quat sanitizers. CDI - PIC labeled these. -0- |
|
32
|
0
|
Plant food properly cooked for hot holding |
No |
No
|
No |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed slo rrising vegetables at 109F. CDI - Vegetables moved to oven. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans. Separate and allow to air dry. -0- |