|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. Some dates in walk-in not legible. Large container of potatoes and beef made yesterday not dated. CDI: dates were corrected and added properly. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Two containers of salsa observed cooling in large batches inside walk-in cooler. Product measured between 60- 70 deg F. CDI: products separated into smaller portions, put in ice baths, and transferred to walk-in freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken observed on the floor inside walk-in cooler. Some products observed uncovered inside walk-in that were made yesterday. CDI: products moved off of the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth observed under cutting board. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up/residue observed on outsides of dry good containers and shelving inside walk-in cooler. Heavy build-up observed on hood system. |