|
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 beef stock prepared 2 days ago not date marked. CDI- PIC voluntarily disposed of beef stock. |
|
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 Observed large pot of soup with a tight lid in walk in cooler at 56 degrees cooling approx. 4 hrs. May be difficult to reach cooling requirement in deep and tightly covered pot. CDI- Soup separated into two shallow pans and observed at 48 degrees 15 minutes later, cooling at a fast enough rate to reach 45 degrees in the next 2 hrs. |
|
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. Pot hanging metal rack above 3 comp sink is starting to peel, needs repainting. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles replaced with wood and particle board tiles. Ceiling tiles need to be smooth and easily cleanable, replace or paint or coat the ceiling tiles to make durable/ cleanable. |