|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P. Ensure utensils and equipment are sanitized before use and after cleaning. Observed employee wash and rinse plastic bin and store on drying rack before santizing. CDI item placed in full bin of santizer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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 package of pre-cooked dill salmon that was not dated in walk in unit. Observed facility place with pan of precooked dill salmon in display case with two different batches of salmon from different dates. Facility states they pulled piece of salmon from new batch and added to existing batch. Facility must ensure different batches of salmon are separated and dated to ensure proper shelf life and disposition. Also facility dates product when it is placed in case and not when product opened. FAcility states this is the process for all RTE products in display case. Verification required. Repeat. |