|
21
|
1.50
|
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 no date marking on cooked squid, cut watermelon. CDI - dated yesterday. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed bottle of allergy medicine stored above sugar, rice, and vinegar. CDI - moved to shelf away from food and utensils and equipment. |
|
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 two covered pans of cooling cooked chicken in walk in cooler. Chicken had been cooling more than two hours and measured 63F. CDI - explained cooling methods to PIC and had him separate into smaller pans and uncover, chilling rapidly in cooler. Measured again at hour 4.5 and it measured 51F. PIC moved pans to walk in freezer to ensure chicken cooled to 45F within allotted 6 hours. Measured 48F 15 minutes later. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention- Location - C. Do not locate equipment under areas where dripping condensation from above can contaminate it. Observed Air duct in kitchen was dripping with condensation from more than one area. Under duct and being dripped upon were a slicer and a prep table. CDI - both moved. PIC will call for repair to insulate ductwork and/or divert water. |