|
21
|
1.50
|
Proper date marking and disposition |
No |
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 potato salad with no DM and no larger container to trace back to in the WIC. CDI: Employee dated. Observed chub of black forest ham and chub of roast beef labeled 2/21 and 2/22, respectively. Items labeled properly as employee was sure that they were opened yesterday and today, respectively. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hot food held on time, but procedures not correctly being followed. Time chart was not filled out upon arrival. CDI: Employee completed chart. Internal standard requires a 3 hour hold on all food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on drying rack. CDI: Employee separated and pyramid stacked items. |
|
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 severely damaged gasket on WIF door. |