|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed in RIC cooked spaghetti and tomato/pepper sauce. In WIC cooked jollof rice, cooked rice/bean stew, cooked rice/beans, and cooked beef skewers without any form of date marking or labeling. CDI - PIC was able to accurate determine items were cooked/prepared on the 13th of July. EHS allowed PIC to keep and properly date mark foods containers. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure quaternary sanitizer above 400PPM. CDI - PIC diluted secondary spray bottle to roughly 200PPM. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIF box of raw fish, box of raw beef chuck, and two boxes of raw chicken stored under storage racks. CDI - PIC oved all food items off the floor. |
|
49
|
1
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several stored clean plastics food containers with date marking stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls near RIC and around grill fryer area. Increase frequency of cleaning. |