|
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 different types of salsas prepared at different dates stored in prep cooler at front not date marked. CDI - date marking process started. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 two large containers of fresco salsa and one large container of corn salsa cooling in walk-in cooler stacked and tightly covered. Products at 56-61F. Product had been cooling for ~ 3 hours. CDI - products removed from walk-in cooler and stored in ice baths and stirred. Recommended to check temperature again in 30 minutes to ensure product is rapidly cooling. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and employee drink stored shelf at prep area above prep table next to seasoning. -All employee items were relocated. |