|
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 Observed a bag of mozzerrella in the walk in cooler with a smeared date mark label. PIC could not determine the date on the bag. CDI- PIC asked food employees and cheese was dated for 9/4. |
|
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 Observed containers of salads in the front reach in unit in closed clam shells. Salads had a temperature of 50F. Observed a sheet tray of ham and cheese hoagies that were wrapped up tightly. Hoagies tempted at 51F. CDI- PIC uncovered salads and unwrapped hoagies to allow for more air circulation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in the dry storage area. CDI- PIC relocated items to the office. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee jacket laying on equipment used for the establishmet. |