|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Currently, liverwurst (Boars Head) is being held for 30 days. The package advises to "Keep Refrigerated" so you will need to provide documentation of water activity and pH. Return visit required to check if liverwurst is exempt from date marking. Observed one container of macaroni salad without a date mark. Staff marked during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed shredded bbq chicken in prep unit at pizza station at 50F. It was tightly wrapped with plastic wrap. Vented container to ensure product rapidly cools. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Non food contact surfaces shall be kept clean. Observed buildup on metal sliding doors under prep tables near meat and cheese slicers. Clean doors and handles. |