|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed salads on the line today that were made on Friday with no date mark- discarded to correct.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed salads stored on the line at 45-47F from friday- salads discarded. According to TILT procedures, these salads must be discarded if they are not at 41F or less after service.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed salads made this morning cooling with their clamshells shut and they were tightly stacked on the cooling rack in the walk in cooler- salads separated so there was more airflow to correct.
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 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the exterior of the rolling ice bin melted with absorbant material exposed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the under side of the ice machine and inside of the unused ice bin.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |