|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw pork and raw turkey stored on the same tray today and raw chicken was above the raw pork. Pork was not visibly contaminated by juices, and was seperated from poultry and placed on a the top rack to correc.tStore foods by FCT to avoid cross contamination.3-302.11 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed cooked eggs in make table not date marked today and turkey in the display cooler not date marked- both discarded to correct. Date mark all TCS foods once they have been opened/made if they are not to be used within 24 hours. Employees were unsure of opening dates on these products.3-501.17 Observed cooked sausage that had been opened >7days prior in the make table. Discarded today to correct. Discard all TCS foods after 7 days if holding them at 41F or less.3-501.18 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed lettuce and rice that had been worked with and then was placed into make tables to cool. Cool TCS foods using approved methods and equipment to cool such as using the WIC or WIF. Rice moved to WIC and uncovered today to correct.. Top half of lettuce product was taken to WIC to quickly chill.3-501.15 |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean floor behind oven and fryers.6-501.12 |