|
21
|
0
|
Proper date marking and 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 facility has made outstanding improvement in date marking. However, one lexan of ranch on day 5 was temped at 43 F. CDI- voluntarily discarded Points not taken because facility has improved dramatically |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 sliced tomatos not properly cooled after prep and placed in prep unit at 61 F. CDI- placed on temporary TPHC |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
An 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of mold? on lines and walls of beer cooler. In need of cleaning |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls around dish pit and floors in out of way places in need of cleaning. |