|
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 diced tomatoes from two days ago, cooked onions from over 24 hrs ago, and guacamole with tomatoes with unkown date, all in prep cooler with no date marking. CDI- PIC date marked onions and tomatoes and voluntarily disposed of guacamole. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 ingredients for Pho bowl (noodles and corn) that were in process of still cooling at 58-70 degrees in walk in cooler, that were to be removed from active cooling to be placed on ice bath for lunch service before being fully chilled to 41. Cooling methods in use would not chill foods fast enough to reach 41 before removing from active cooling. Either ensure all TCS foods are fully cooled to 41 degrees prior to cold holding at 41 degrees, hot hold TCS foods at 135 or more, or use TPHC procedure to start holding time after food is cooked or removed from refrigeration at 41 or below. PIC rapidly chilled these items in freezer and observed at 41 prior to lunch service. |
|
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 meat slicer no longer in use, stored dirty on shelf. Needs to be cleaned and stored or removed if no longer needed. |