|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cut cabbage and bean sprouts at 42F. PIC Zhi Zhang advised that he discards those salad items daily. CDI- PIC removed for discard. Repeat; all other items maintained as required. (0pts) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. 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. Prepared items in the top of line cooler not dated marked as required. PIC advised that all are re-stocked from larger batch in the walk in cooler. CDI- items labeled. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Closed containers of employee medication and first aid items stored in a closed container over the express station at the kitchen entry door. CDI- PIC agreed to relocate box of medication. (0pts) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Peeling shelving in walk in cooler and lower shelving. Repeat |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on container exteriors, and shelving. Cleaning is needed. |