|
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 several pans of lunch meat in the walk in cooler, and one pan of meat based sauce dated for 8 days prior to inspection. Sandwich meats were prepared on 6/8/16, and sauce was prepared 6/7/16. Items were observed less than 41 degrees, which would allow 7 days, including date of preparation, for holding the items. As the items were past their discard date, PIC discarded items. Insure that employees remember to check dates, and that the first day of preparation is counted in calculating the hold time. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of flour stored on the floor of the dry storage area. Item moved to a rack. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces in the kitchen aras. Insure that wet wiping cloths are stored in a bucket or container of sanitizer. |