|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF
Observed salad in reach in refrigerator made from yesterday earlier morning not labeled with proper date mark. CDI (corrected during inspection). The PIC (person in charge) immediately date marked the salads. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed canned fruit, after immediate prep, left on counter during employees lunch break without placing on ice or in refrigeration to properly cool. Quickly cool potentially hazardous foods. Use methods such as open/vented shallow pans, refrigeration, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. The PIC placed the fruit in the reach in cooler to cool down appropriately. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C
COMMENT: Replace the light bulb above walk in freezer door and the long light bulb that is out in the walk in freezer. 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. |