|
21
|
0
|
Proper date marking and disposition |
No |
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 Salads were date marked 10/3. PIC stated that the salads were stored in refrigeration since Friday, which was 10/6. Ensure that date marking is consistent throughout. CDI- PIC changed date to reflect the date it was prepared. 0 points. |
|
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 Salads were cooling in 2 door refrigeration still enclosed inside of casing. CDI- salads were ventilated and placed in the walk in cooler for better cooling methods. -.5 points. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food prep employee was prepping foods while wearing a watch. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Ice crystals were forming near the condenser pipe in the freezer unit. Ensure that all equipment is in good working repair. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Lights was off in the hood system above the oven while food was being cooked. Ensure that all lighting is on while cooking and is at least 50 ftcd. -.5 points.
General Comment: Water at only hand sink in prep area supplied extremely hot water through both valves temporarily. Recommend having a plumber come out and evaluate hand sink to ensure that cold water valve's retention time is adequate to refrain from scolding hands when hand washing. |