|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 pulled chicken thawed yesterday not date marked with a thaw date. Observed salsas made 5 days ago not date marked. Large portion of salsa in fridge is dated and then portioned into individual squeeze bottles of salsas but when the large container runs out there is no way to track the shelf lives of the squeeze bottles of salsas. CDI- Chicken properly date marked, individual bottles of salsas date marked, PIC said she will begin keeping a prep log to track dates of salsas. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 two deep and covered pots of cooling chicken and cooling diced beef in fridge cooling for approx. 1 hr at 75-83 degrees. CDI- Reviewed proper cooling methods with PIC, foods separated into shallow pans and placed in walk in freezer to rapidly chill. Both had cooled below 70 degrees 30 minutes later.` |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed pan of beans being left out to thaw at room temp without thawing procedure, beans were still frozen. CDI- Beans moved to fridge to thaw. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some pots with pitted food contact surfaces. CDI- PIC removed pots. |