|
23
|
3
|
Proper date marking & 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 For more information on date marking please visit: http://meck.co/FoodSafety: Opened cream cheese said to be opened 2/20 and leftover salads from previous day not date marked. Cream cheese and salads to be used today. REPEAT. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety: prepped turkey sandwiches and prepped pizzas at room temperature awaiting service at 11:00. Prepped food from room temperature or cold ingredients must be cooled to 41.0 F within 4 hours. Food had risen to 58-60 F during prep. CDI- food moved to refrigeration. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen staff not wearing hair restraints while working with food. |