|
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 rice and chicken from previous day in the WI without date marks on them. CDI. PIC voluntarily discarded. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed tuna thawing in the prep sink without running water on it. CDI. PIC ran water on it. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of oil stored directly on the floor in the kitchen area. CDI. PIC removed |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored in exactly same place with open containers of sanitizer. CDI. PIC removed the dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 build up on vents in the kitchen area. Needs to be cleaned. |