|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 41 F or below. Found cut fruit at front counter with portions above ice at 50 F. Found chopped egg in cold drawer 50 F. Items moved to walk-in cooler for cooling. |
|
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: Prepared ready-to-eat foods and TCS foods received packaged must be date marked with a system reflecting date prepared, date packages are opened, or expiration dates. Observed opened milk not date marked. Observed Caesar salad dressing not date marked. Observed other salad dressings requiring refrigeration marked with 14 day expiration. Some products containing cream cheese marked with a 30 day expiration. Maximum holding time is seven days. CDI- discussion |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification: Facility must apply for a variance if it practices Reduced Oxygen Packaging. Facility not cooling soups before sealing at end of day. CDI- instruction to leave bags open during overnight cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location: Cloths used for wiping surfaces shall be held in an approved sanitizer between uses. Sanitizer shall be changed when it becomes soiled. Observed cloths in sanitizer buckets soiled, in concentration less than 200 ppm quat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required: Allow utensils and equipment to air dry after cleaning. Observed many containers stacked wet. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices: Obtain appropriate testing methods for both types of sanitizer used in facility. Observed no chlorine test strips in facility for testing dish machine. Quat test paper soiled and damp. Verification needed. |