|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Two pans of rice read 53F. All other food in unit read 41-44F. CDI- Product was voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Repeat - Observed two pack of deli meat unlabeled. items that belong on pizza line were not dated. CDi- PIC voluntarily discarded one and dated the other.
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 - Three packs of deli meat read 11/15, 11/16, and11/7. Chicken wings dated for 11/23-12/15. CDI- Items were discarded. Wings were properly dated. |
|
31
|
1
|
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 - Kale salad stored in display case (cold hold not rapid cooling) and kale salad stored tightly covered in walk in cooler. CDI- Kale salad placed in cooler to rapid cool and other kale salad stored uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in gaskets of cheese reach in unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. - 0 pts - Observed tools stored in with utensils for establishment. Ensure that all tools are stored separately. |