|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Low moisture mozzarella with blue-green mold. CDI- discarded voluntarily. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Washed carrot on cutting board with unwashed celery. |
|
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: Cream cheese not date marked. CDI- voluntarily discarded. Cottage cheese not date marked after opening. CDI- allowed to date with previous days date.
Make sure consistent date marking system in place. Some items marked with prep date and discard date. Some with prep date only. Some with expiration only. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squirt bottle of vinegar and flour bin not labeled. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee in kitchen with a crocheted wristband. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some base tiles damaged. Some potentially harboring areas observed. Caulk sinks to walls as needed. |