|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. PHF have a 7 day shelf life if at 41F and below and 4 days if 42-45F. Observed facility with brisket, masala, lettuce, carmelized onions, and spinach not dated. CDI items dated. Repeat. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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. Observed facility with apple filling, cabbage, salsa, blue cheese dressing, hummus, and honey butter held past 7 days. CDI items discarded. Repeat |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed facility with two sanitizer bottles that was about 400ppm. CDI items discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. 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 employee take tinga sauce in a caovered large plastic container to cool. CDI item uncovered and ice wand used. Instructed facility to have somone actively stirring sauce to facilitate cooling. |