|
21
|
0
|
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 0pts- Observed items on salad bar without date marks. Through conversation PIC stated some items are held longer than 24 hours and should bare a date mark label. An employee stated all items are fresh on salad bar. CDI- PIC dated items that would be held longer than 24 hrs. |
|
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 REPEAT 1pt- Observed a speed rack of tightly covered items for the salad bar outside of the walk in cooler. These items ranged between 47F-48F. CDI- Employee was instructed to uncover the items and get them into the walk to cool down. |
|
47
|
0.50
|
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. 0.5pts- Observed dusty fan covers in the walk in. Also observed prep sink with food residue build up and in need of cleaning. Clean items to prevent build up. |