|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT- Observed grilled chicken and pimento cheese made on 2/11 without date marks. CDI- PIC was able to back date items.
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 deli ham (not date marked/labeled), Bri cheese (not date marked/labeled), cooked artichokes dated 1/31, and sun dried tomatoes (not labeled). All items were voluntarily discarded by PIC. |
|
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. 0pts- Observed several oils, spices and salts not in original containers and not labeled. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
bins 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed minor cleaning needed on reach in cooler handles and doors. Also observed the bottom of food prep tables accumulating food debris. Clean as needed to reduce and prevent build up food debris and residues. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shielding missing in kitchen area. PIC replaced shield during inspection. |