|
21
|
0
|
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 carmelized onions in reach in portion of flip top unit at pizza station with no date, prepared yesterday. CDI: Onions dated for 02/04. |
|
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 greens prepared earlier today cooling in a flip top unit rated for holding. Observed large batches of cheeses cooling in covered plastic containers in walk in unit. CDI: Greens sent to walk in unit for cooling, and cheeses vented to facilitate more rapid cooling. REPEAT. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
one unlabelled container of oil on cook line. REPEAT. |