|
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: Observed turkey mislabeled. Turkey was cooked today (for tonight), but dated for yesterday's date. Spoke with PIC and staff about date marking. Was told that product was moved from freezer to cooler on yesterday, reason for item bbeing dated for yesterday. CDI-spoke about date marking |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 turkey (48F) cooling completely covered in walk in and tuna and seafood salads (73F) cooling in reach in cooler completely covered. CDI-all items prepared after lunch (12-12:30). Discontinue using reach in cooler for cooling. CDI- tuna and seafood salad placed uncovered on top shelf in walk in cooler and turkey vented properly. REPEAT. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on hanging fan above clean dish shelving. Clean area around nozzles on coffee machine. |