|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed macaroni salad, green beans, and turkey chub date marked for 8 days in walk in cooler. CDI, EHS had extensive conversation with kitchen staff educating them on 7 day date mark with date of prep counting as day 1. Foods were properly date marked for 7 days. |
|
31
|
0
|
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 boiled eggs cooling in walk in cooler tightly covered. CDI, lids vented to allow eggs to rapidly cool. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 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. Observed re-caulking needed to wall behind front handsink in kitchen. Observed residue build up to walls throughout kitchen. |