|
21
|
0
|
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: Make sure all items in cold case are on holding chart. Observed potato salad not being monitored as to holding time by date. CDI- added item to chart. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control: Make sure approved procedures andcharts are being filled out in entirety for holding food on time instead of temperature. Observed Asian Bar charts not showing that food is being discarded. CDI discussion. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods: Do not cover foods that are cooling. Observed pasta salad, sausage / peppers covered in walk-in after being out for case stocking. Foods were above 45 F. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage: Do not store knives in crevices between tables, etc. |