|
23
|
0
|
Proper date marking & 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed unlabeled container of milk in reach in cooler. All other items in reach in were labeled with date of opening or preparation. CDI - Milk container was labeled with date of opening. -0 points- |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tightly covered metal container of raw chicken breast cooling in walk in cooler. Observed sliced tomatoes stored in flip top cooler above fill line that did not undergo a cooling step prior to storage. CDI - Plastic wrap was removed from raw chicken breast to allow cold air to flow in and around product. Sliced tomatoes were removed from flip top cooler, placed on baking sheet, and taken to walk in cooler to rapidly cool to 41F or less. -0.5 points- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking doughnuts and working with clean utensils while not wearing a hair restraint. -0 points- |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor in kitchen area. -REPEAT- -1 point- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed large cooking pots stored on floor in kitchen area. -0.5 points- |