|
21
|
1.50
|
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 2 pans of roasted chicken that were made yesterday that were not dated in walk-in cooler. CDI: dated properly. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment:
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No written procedures were provided for breads with various TCS toppings held on TPHC. CDI: written procedures reviewed and sent to PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Multi purpose cleaner observed mislabeled as sanitizer in spray bottle. CDI: bottle properly labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Shredded lettuce observed just prepared and stored in top of prep unit to cool. Product at 52 deg F. CDI: moved out of cooler and stored in walk-in to properly cool; discussed proper cooling methods with operator. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed prepackaged grab and go bakery products brought from off site being sold at front counter without proper labeling requirements. CDI: products will be discontinued until proper labeling can be provided. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of packaged food items observed stored on floor at market area. |