|
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 1.5pts- Observed chicken puree and spinach opened and prepared yesterday without dates. CDI- PIC was able to back date items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT .5pts- Observed two wet wiping cloths on prep surfaces and soiled. Store wiping cloths in sanitizer at 150 ppm QUAT or 50 ppm Cl. Wiping cloths should be free of food debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 0pts- Observed ac/heat vent covers in dish machine area with dust build up. Clean as needed to reduce and prevent build up. |