|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Ready to eat potentially hazardous foods held at 41F or lower shall be held no longer than 7 days including the day prepared. Observed tuna salad dated 5-22 in up right prep line cooler. CDI- Discarded during inspection. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat potentially hazardous foods held longer than 24 hours shall be date marked. Observed opened deli ham with no date mark in walk in cooler and container of pasta salad with no date mark in up right prep line cooler. CDI- Items were appropriatly date marked during the inspection. |
|
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 held in a sanitizing solution of proper concentration in between uses. Observed bucket of sanitizer containing wiping cloths at 50ppm. CDI- Sanitizer was remade at proper concentration and confirmed with test strips. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C After cleaning and sanitizing, equipment and utensils shall be air dried before contact with food. Observed food containers wet stacked and stored as clean. CDI - Wet stacked items separated to facilitate air drying. |