|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged ham opened up two days ago without a date marking label on the product. CDI - educated PIC about proper date marking criteria; voluntarily discarded product.
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 sausage and egg in walkin cooler with improper date on product. Date label is one day off. CDI - advised PIC to educate food employees on proper date marking criteria. Once food thaws out, time/temperature begins. When food is brought to walkin cooler from the freezer to thaw out on the 26th, the product is fully thawed on the 27th. This means that the date label needs to be have the beginning date of the 27th not the 28th. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. REPEAT VIOLATION. Observed cakes in refrigerator offered for consumer self-service with no food labels on the product. VR |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. REPEAT VIOLATION. Observed sanitizer bucket solution with debris and dirty solution. CDI - advised to switch out more often and to keep a clean solution. Advised to wipe off debris before using sanitizer solution. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty prep surfaces throughout. Advised to keep equipment and other surfaces clean. |