|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine with build up inside the ice chute. Advised to clean and sanitize more often. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one product, diced tomato, with an icorrect date. CDI - educated importance of proper date marking. First date of prep is day 1. Product at 41F or below can be held for 7 days with first day of preparation as day one. 42-45F can be held for 4 days with first day of prep day as day one. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored in ice scooper holder with mold build up. CDI - cleaned and sanitized ice scooper holder; advised to drill more holes in the bottom to get rid of standing water. |