|
21
|
3
|
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 grilled onions prepared more than a day in advance with no labels in flip top unit, spinach opened a day prior with no label, as well as pimento balls with an incorrect date label on them. CDI: PIC knew when all items were opened or prepared from log sheet and had the items properly dated. EHS instructed PIC that items should be dated when they are removed from the main batch to ensure compliance at all times. REPEAT. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on back prep table outside of saniizer bucket. CDI: Placed in bucket. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
| 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between flip top units on cook line and ice scoop stored in a container with standing water. CDI: Knife and scoops removed and sent to warewashing. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on expo line displayed with lip contact surface exposed and a stack of To GO trays on cook line with visible splatter on them. CDI: To Go trays discarded. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard starting to pull away from wall on cook line beneath hand sink. |