|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 open milks in the reach in cooler that were date marked 7-12. PIC stated that the milk is dated with the expiration that is on the jug, instead of when milk is opened by facility. PIC stated that milk was opened 07-01-2021. CDI-milk was correctly dated and EHS told PIC that it was good for 7 days. Also advised PIC to only date the milk once it has been opened to avoid confusion. REPEAT |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 turkey cooling in the flip top unit that was prepped 20 minutes before EHS arrival. Turkey was above 41F and was also highly stacked. CDI-turkey was taken to the WIC to rapidly cool and was portioned out. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths not being held in sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the gaskets of the reach in coolers cleaning needed. Inside of reach in doors need to be cleaned as well. |