|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P
Raw eggs stored over RTE cut tomatos in reach in cooler. CDI- Storage order reversed.
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P
Raw comm. beef stored under pork and steak in WIC. CDI- Reversed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Multiple foods recorded above 45F (see chart). Unaware as to what caused temp. abuse as all the equipment was working. CDI- Discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P
One salsa container dated for 11-24 not discarded in time. CDI- Discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Some shaker containers not labeled. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of metal containers observed in dish pit. Seperate to allow air drying. REPEAT. |