|
21
|
1.50
|
Proper date marking and disposition |
No |
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 Slaw made two days prior with no date mark. CDI - Slaw back dated; discussed hold time based on holding temp with PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Lettuce cut today and placed in the flip top to cool. CDI - Lettuce relocated to reach in feezer for rapid cool down. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide at least 20 foot candles at dish washing areas. One light pannel is not functioning above the three comp sink. Repair. |