|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF: Maintain retained shell stock tags in chronological order and with date last shellstock was sold on the tag. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P: Food shall contact only approved materials or equipment that has been cleaned by approved methods. Found metal container of roasted peppers resting on bed of spinach in flip top. Container moved off spinach. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark quiches, pastas with date of preparation. Found these items unmarked that were prepared previous day. CDI- dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Do not cover foods that are above 45 F until they reach 41F or below. Found chicken stock 52 F in walk-in cooler tightly covered. CDI- uncovered. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Containers of sanitizer used to hold wiping cloths shall be stored off the floor. Observed several buckets on floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C: Do not tightly stack equipment until it has been allowed to air dry. |