|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed lemons being sliced with bare hands today- lemons discarded to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed shell eggs stored on the counter at >45F today. Shell eggs timed today and TILT/TPHC sheet emailed to PIC and gone over. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed ham and hotdog opened yesterday that was not date marked. back dated today 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 |
|
31
|
0.50
|
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 green beans and spinach cooling in a deep portion, metal pan, with the lid off today- split into 2 separate portions today to speed cooling.
Observed rice that had cooled overnight in a deep portion, plastic container and tightly covered- be sure to split this product down into more shallow portions and leave uncovered all night. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed 4 wiping clothes stored on the counter/cutting board today. |