|
21
|
1.50
|
Proper date marking and 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 Observed lettuce, cheese, diced tomatoes, sliced tomatoes, and marinara sauce held more than 24 hours without dates marked. CDI - PIC dated all items.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house-made alfredo sauce dated 12/26/2020. CDI - Item voluntarily discarded by PIC.
- 1.5 - |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer and disinfectant stored above drinks in bar area. CDI - PIC moved items to lower shelf, away from potential contamination. - 0 - |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of sauce stored above prep line with no label. - 0 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket reading 0ppm QUAT sanitizer. CDI - PIC refilled sanitizer to correct concentration. - 0.5 - |