|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 chicken cacciatore, rotisserie chicken salad labeled as NEW product on fresh foods log, with chicken having been cooked day before. Observed chicken products on floor isle with packing date of current day with chicken having been cooked day before. CDI- Verification needed of implementation of new system for complying with date marking requirements. Foods requiring date marking shall be labeled with the earliest date of preparation of any TCS ingredient.3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Observed deli chicken loaf dated 10-/22. CDI- discarded. |
|
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 : Do not use fresh foods case to cool foods. Found red potatoes 51 F in case. CDI- moved to walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and bottles of salt, spices and oils not labeled. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed greasy cutting board stored behind faucets of sushi handsink. CDI- cutting board moved to cleaning process. |