|
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 Observed milk dated 11/29 and pasta from previous day with no date marking. CDI Milk was discarded and pasta was allowed to be back dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil, and clear liquid squeeze bottles not labeled. Make sure to label all working bottles with a common name if not easily identifable. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on food counter by line. Once wet, make sure to keep in sanitizer solution containers. CDI: Wet cloth placed in sanitizer.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitzer to be at 100ppm quat. CDI: Sanitizer refilled to proper concentration. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slicer and can opener with minor debris/build-up. Keep equipment clean. REPEAT VIOLATION |