|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Observed shellstock tags produced had not been marked with date last product was used/sold CDI- instrcuction provided |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook foods to required cook temperature. Observed flank steak not cooked to final cook temperature. Still raw on inside; no textural change; gelatinous CDI- discarded |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods in display case not date marked VR |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed salads above 49 F in plastic closed containers. CDI- cooling procedures changed to leaving open until 45 F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Label food packaged in a food establishment with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed sandwiches, and other TCS packaged foods without proper labeling. VR |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for QAC sanitizer. VR |