|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed two handsinks with no means to dry hands. CDI- disposable towels provided. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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: Food requiring date marking must be date marked with the earliest date of a prepared ingredient. Found lasagna date marked 11/16 containing ground beef cooked 11/14. Found sliced turkey breast dated 11/16 from breasts cooked and dated 11/13. CDI verbal discussion with PIC and accurate date marking applied to food. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found one unlabeled spray bottle container liquid. CDI- bottle disposed of. |
|
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 : Found large prepared salads tightly wrapped in walk-in cooler 48 F. BBQ tightly wrapped in walk-in cooler 92 F. Mac and cheeses tightly wrapped in walk-in 55 F. CDI- all foods unwrapped and exposed to cold air. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Brown sugar bin not labeled. CDI- label applied. |