|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed that the dish machine is not registering any sanitizing strength. The container of sanitizer is about half full, but none is being dispensed into the machine. VR- facility has up to ten days to fix the issue. REPEAT (full points). |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 in-house potato salad, and cooked vegetables that were dated for 1/05/2021. PIC stated that employee may have missed some containers of product in need of discarding. CDI- Containers of product were discarded. REPEAT (full points). |
|
31
|
1
|
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 containers of chicken salad and tuna salad, cooling in prep cooler in a deep, plastic, covered container. CDI- both products were placed in shallow (uncovered) containers, placed in walk-in cooler and allowed to chill. Repeat (full points) |