|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC used thermometer to temp food products without thermometer going through a sanitize step first. CDI- educated PIC on risk and thermometer was sanitized. 0 points. |
|
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 Ham and cheese sandwiches that were said to be prepped yesterday were cold holding in walk in cooler without date labeling. CDI- PIC labeled sandwiches before the inspection concluded. -1.5 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 Preeped salads were cooling while fully covered with lids inside of refrigeration thats prone to prep activity. CDI- PIC placed some salads on TPHC with a 3 hour discard time and other served placed in walk in cooler to cool. -.5 points. |