|
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. Observed grilled salmon that ws not recorded in chef records book. PIC unable to state when it was opened from packaged. CDI PIC voluntarily discarded salmon. |
|
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 various sandwiches and wraps that were cooling tightly covered in clam shells. CDI shells uncovered to allow proper cooling. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with reach in prep unit tracks and interior that was soiled with food debris. Repeat. |