|
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 ham, turkey, salami, provolone, lettuce, and tomatoes not date marked in prep unit. PIC noted all items are date marked in batches in WIC and transferred daily to prep top. CDI - All dates were transferred to items in prep units. Education was provided on when to transfer dates. - 1.5 - |
|
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 cheese cooling tightly covered in walk in cooler. CDI - Education provided on venting to allow air flow and proper cooling. All pans uncovered. - 0.5 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used as scoop stored inside of chicken wings. Observed single-use paper cup used as scoop stored inside of oregano. CDI - All scoops discarded. - 0 - |