|
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 Per conversation with an employee, dates are changed every three days on food products. No date violations were observed, but EHS informed employees that the original date should not be changed for any prepared ready to eat item. CDI: Education on proper date marking systems. |
|
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 sausage biscuits from breakfast and a covered plastic container of mixed cheese cooling in a reach in unit rated for holding. CDI: Both products relocated to walk in unit where they would be rapidly cooled to 41F. |