|
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 radish sprouts that PIC said are refrigerated for a week that are not being date marked. Sprouts are a TCS food that must be date marked. CDI- Sprouts date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 noodles that are initially cooled in an ice bath briefly, and then placed in deep stacked tubs with tight lids while still cooling. Noodles observed to be 60 degrees in center and would have a difficulty reaching 45 degrees without proper cooling methods. CDI- Noodles placed back into ice bath to rapidly chill to 45 or below. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler racks and dish storage racks that are peeling and showing rust. Need recoating or replacing. Observed walk in freezer with a leaking pipe creating significant ice build up on pipes, needs repair. |