|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap at only hand sink. CDI- Soap replaced.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at only hand sink. CDI- Paper towels placed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Melons on ice display cart read 50-65F. CDI- Melons placed in walk in cooler for rapid cooling. Ice is not sufficient to maintain foods below 45F.
Note: Pre cooked pizzas on display were 50F. Deli department was made aware and placed in freezer for rapid cooling. Assess display methods. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 - 0 pts - Four containers of spinach dip dated prepared/packed on 7/07 read 44F. Item should of been discarded on 7/10. CDI- Items discarded.
Ready to eat, potentially hazardous foods shall be dated for 7 days with date of preparation counting as day one if temperature is 41F or below.
Ready to eat, potentially hazardous foods shall be dated for 4 days with date of preparation counting as day one if temperature is 42-45F. |
|
31
|
0
|
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 - 0 pts - One pan of cut watermelon stored tightly covered. To ensure proper cooling use cooling methods listed above. CDI- Product uncovered. // // Cut melons prepared this morning placed on display reading 50F. Do not place melons on display until it reads 45F or below. CDI- Placed in walk in cooler for rapid cooling |
|
34
|
0
|
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 - 0 pts - Some melons are thinly sliced and dial thermometer is not sufficient to achieve proper temperature. CDI - New thin probe thermometer available. |
|
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. - 0 pts - Covering of wrapping equipment is worn. Replace. |
|
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 - Minor cleaning needed in right under counter storage. |