|
21
|
0
|
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 Observed hummus date marked 5/5. PIC said it wasn't for any order it was a product they considering adding. **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 CDI- all hummus disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed deep containers of salsa tightly covered in WIC. CDI-salsa put into shallower containers to cool. ** 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 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed bags of cookies on floor of walk-in. ** Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 System Maintained in Good Repair - P Observed hand sink does not reach a minimum of 100F unless hot water of 3-comp sink is on. **Have plumber check for broken check valves/backflow prevention. Verification Required. |