|
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 - 0pts - Hummus not labeled with date of opening. Ensure that PHF ready to eat foods are labeled. CDI- PIC labeled product. |
|
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 - Salad prepared on 3/24 read 43F-45F. Salads must read 41F before they are placed on TPHC. Ensure that lettuce is being cooled properly by uncovering or placing in rapid cooling equipment. / Eggs cooling in equipment for under an hour with no active cooling methods. CDI- Employee placed eggs in walk in cooler to cool properly. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Lids on dumpster are damaged to the point where they will not close and maintain pest and other harborage out. Replace lids. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Repeat -
Facilities: Rest room door is chipping on the bottom area. Assess and replace/repair |