|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: No date marking observed on cheeses. Obtain catalog from supplier and determine which cheeses to be date marked. Less than 50% moisture content is exempt from date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by approved methods to acheive time / temperature parameters. Observed cooked onions in plastic containers tightly sealed. 62 F. CDI - onions spread on cooling rack. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C: Wet wiping cloths shall be stored in a sanitizer between uses. Observed cloth damp on cutting board at flip top cooler. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C: If using water to store in-use utensils, water must be 135 F or above. Observed utensils in water 92 F. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF: A testing device for each sanitizer solution used in facility shall be obtained and used. Found no chlorine test strips for bar glass machine. CDI- machine service called while on site and delivery guaranteed tonite. |