|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
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 Observed mislabeled container of cooked beef. CDI - PIC corrected label and instructed that correct dates must be on containers. -3- |
|
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 Observed overstacked products on prep line at 48-49F. CDI - PIC instructed employee to remove product down to fill line and to not overstack during prep. -.5-
Observed tightly wrapped freshly cut meat cooling in walk in. CDI - PIC removed wrapping. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
'2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with diamonds and grooved rings. Remove these while prepping food. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling door of walk in at the inside edge. Repair. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup on wall under handsink. Clean -0- |