|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 meats in deli date marked for 8 days, counting the pack date as day 1. Date foods at 42-45F for 4 days and those at or below 41F for 7 days. CDI - PIC stated the system is dating items for this period of time automatically, but instructed deli manager to devise consistent procedures with rules. REPEAT -3-
Observed soft cheeses date marked for 30 days in deli and some cheeses without date marking that are not on the exempt list. Use specified date marking for cheeses available in the manual and be consistent with 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 cooked sushi cooling in prep unit. CDI - PIC placed in walk in for rapid cooling. REPEAT -.5- |