|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed shredded cabbage prepped today in WIC without date mark.
CDI- EHS verifies prep date with Chef and allows dating of cabbage. (-0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed a clean cloth over cooling lettuce container inside RIC.
CDI- EHS provided education on use of cloth and covering of cooling foods. Cloth removed. No contamination to food observed. (-1) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed toilet in women’s restroom endlessly cycling. EHS alerted PIC, who attended to repair. Restroom remains usable with other toilet available. (-0) |