|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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: Cambozola Triple cream soft ripened cheese dated with 8/18 expiration. CDI- label changed to reflect 7 day maximum hold time. Packaged date was 7/23 on label. Deli meats in containers dated 7/22 were being refiled with more recently cut product. CDI- batches separated and dates changed to reflect date chubs were opened / sliced. Some containers of deli ham and deli turkey dated 7/24 but came from batches dated 7/23. CDI- dates changed to 7/23. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: found house-packaged deli subs and triple decker sandwiches from today in grab n go with packaged date of today, 7/24. Sandwiches were 45 F internal temperature. Staff stated they had been placed in freezer prior to being set out but temperatures were not taken. CDI- allowed to take to freezer for rapid chill; sandwiched had pack times of 3-3.5 hours prior on label. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Clean containers stored on visibly soiled matting on storage shelves. Provide new matting and change out when sopiled.. |