|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black mold like build up on ice shield on under portions of the ridge. Shield needs to be removed and cleaned |
|
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. 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. Single service size containers of salsa at prep patient care prep cooler not dated. All dispensed from bulk container stored in the walk in cooler. Opened bulk container with labeled discard date of 9/30. PIC advised that she was informed that salsa could be kept and used for 30 days. CDI- PIC advised will maintain for 7 days until all documentation can be provided for use and storage for 30 days. (0pts) All other items dated as required and per perimeters of the 2009 Food Code. |
|
31
|
0.50
|
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. Large cuts of bone in turkey being cooled tightly covered in the walk in cooler. See chart for temperatures and times. PIC Mrs. Stephanie, turkey was being cooling to be sliced and used for the next day. Per cooling calculations rate, current method is not approved. CDI- PIC to had uncovered and large pieces cut in half to increase surface area being cooled. repeat |
|
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. Bottles of oil at grill station not labeled as required. Label bottles. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and debris on interiors of cabinets and gaskets of units throughout. Cleaning is needed. repeat |