|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Note: All product placed in display case was placed today according to PIC but in records it is observed that no date marking has been written down since April 7th. Please determine a better way of dating product on display. |
|
31
|
0.50
|
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 - After preparation of proteins for display they are not being properly cooled down. Items are being placed directly in display case reading 46-50F. CDI- All items in display case were placed back in walk in cooler for rapid cooling. Please keep in mind that items on display must be cooled before placing in cold holding equipment. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed several fish items in sink with water filled up not running. Thawing shall be accomplished by: Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Meat section of department did not have a thin probe thermometer (only stem). CDI- Thermometer was replaced.
Ensure that thermometer stays available to department at all times especially as it is needed to determine if product has been sufficiently cooled down. |