|
21
|
0
|
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 - 0 pts - Salads and toppings were prepared yesterday and will be kept thoughout lunch. Ensure that all foods maintained in the establishment for more than 24 hours are properly dated. CDI- PIC dated all salads. |
|
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 prepared this morning were tightly covered reading 53F. CDI- Salads were uncovered and placed in a better location for proper cooling. |