|
21
|
1.50
|
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 frozen chicken thawing in the walk-in cooler without datemarking. Discussed datemarking requirements for frozen products..CDI-datemark added. |
|
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 noodles and chicken cooling in the flip top cooler and cooked chicken cooling densely packed and covered in the walk-in cooler. CDI-all product placed on shallow pans in the walk-in cooler to properly cool to 45F before being covered or placed back in the flip top cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the holding wells for the soup. |