|
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 several items in salad flip top with no date labels. PIC stated that items are typically used within 24 hours, but some items last longer. CDI: EHS had PIC label any items that had not been prepared within the past day. |
|
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 sliced tomatoes cooling in a covered metal container in a reach in unit rated for holding on cook line. CDI: Tomatoes vented and sent to walk in unit for rapid cooling. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on area in front of waffle fry frying area. CDI: Cloth placed in sanitizer bucket. |