|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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. One pan of cheese observed cut and prepared during inspection. Cheese was placed in prep cooler, label on pan indicates 3/19. CDI- Chef advised that incorrect date placed on tray. CDI- corrected; due to prepared today. Both chef and manager advised to maintain marking correctly. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
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's preparing foods and washing utensils wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All male employee's preparing foods and washing utensils not wearing hair restraints and/ or beard guards. CDI- verbal correction to operator Lee Ann Dolcetto today as to requirement. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three containers stacked tightly while wet. CDI- storage corrected. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test strips provided today and indicated as being used are discolored. CDI- operator advised delivery of new test strips; provided. |