|
21
|
0
|
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 one container of butter with date label of 7/2. CDI: butter voluntarily discarded. |
|
31
|
0.50
|
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 crab mix cooling in ice well on cook line. Pan was above line of ice. CDI: items taken back to walk-in cooler to cool uncovered. Observed portioned lobster cooling in individual bags and packed tight into container to cool. CDI: lobster un-packed and spread out onto sheet tray and put into freezer to quickly cool. EHS advised PIC to have employees carry out proper cooling procedures for all items. |
|
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 containers and pans being stacked while wet throughout kitchen. EHS advised PIC to develop proper air drying procedure for clean equipment and utensils. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning or re-caulking needed on prep sink by salad station where there is build-up in the corners. Observed cleaning needed on servers station cooler gasket. Observed cleaning needed on the top of the small water heater at salad station where there was food debris. CDI: PIC had employee clean area. |