|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 cooked pasta marked 2-26 in cold holding drawers at cook line. PIC stated this date was incorrect, employees must not of changed the date label on the pan before adding new product. Observed cooked broccolini and cooked peppers marked 3-2, exceeding the 7 day (including day prepped/cooked towards limit) window. CDI- pasta date changed to correct date from larger stock in walk in, broccolini and cooked peppers voluntarily discarded. REPEAT.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal containers wet stacked at clean dish shelving during inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, in need of replacement. EHS discussed shelving with PIC, PIC will begin to compare pricing and swap out racks in coming months. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor buildup on prep units gaskets and where gaskets meet the frame and walk in cooler gasket. Observed cleaning needed at hood system, PIC stated these hoods are cleaned about every 3 months. |