|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several utensils and a pan with food debris but stored as clean. CDI - All items were sent back for rewashing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in cold well, fridge, and reach in unit at temperatures 45F-60F. All items were opened/prepped at noon for lunch. CDI - All items were moved to WIC for cooling.
Also observed opened commercially packaged salad dressings in fridge of memory care activity kitchen at 51F. CDI - All items were voluntarily discarded. Fridge was also reset to lower temperature. |
|
21
|
0
|
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 opened package of boiled eggs and opened package of deli ham without datemark in cold well, as well as two plates of salads and one gallon of milk without datemark in fridge. CDI - Items were labeled. |