|
21
|
1.50
|
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 bbq without date, chili that had 2 dates, and sweet potato filling without a date in walk-in cooler. CDI: correct dates placed on products and old dates were removed. |
|
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 collards greens and ribs cooling in large batches while covered. CDI: both products separated into two shallow pans and uncovered. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored next to and on top of single service cups,etc at front. Observed employee food co mingled and stored with restaurant food inside reach-in freezer.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink stored on shelf above flip top in kitchen. Drink was relocated. |