|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PAll foods requiring date marking may be held in refrigeration for a maximum of 7 days. Observed pans of tomato sauce and diced tomatoes in walk in cooler much past 7 day expiration time. CDI by discarding. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Observed tightly closed containers of various salads in reach in coolers 53-60F. CDI by placing in freezer to rapidly cool. Note: Salads must be 41F and below before beginning time as a public health control procedures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels - PFProvide approved adequate labeling on all packaged foods for customer self-serviceHealth Departmetn and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all utensils before stacking tightly together. Observed a few blue plastic food trays stacked wet. |