|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed hummus in the walkin cooler with the wrong date on the product. CDI - allowed to write the proper date on the product; product was labeled with mondays date 2.29.16. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket on the prep table right next to the lettuce that is being prepared. CDI - educated food employee and PIC that sanitizer is not intended to be ingested and moved the sanitizer bucket to a more safe place away form lettuce; prevent lettuce from being contaminated. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salads in the refrigerator out of temp; the salads were in closed plastic shells. CDI - put salads into walkin cooler and opened up the plastic shells to cool down. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed that quat sanitizer buckets were at a low concentration, under 200 ppm. CDI - educated PIC that solution needs to be refilled more often to keep at proper concentration; educated PIC about a method on keeping concentration longer. |