|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 Alfredo sauce, a stock pot of beef stock, and 4 containers of diced chicken made yesterday inside walk-in cooler without a date label. CDI: by properly dating by PIC.
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 containers of garlic butter made on 10/3, 2 containers of pomodoro sauce dated 10/3, and 2 containers of marinara sauce dated 10/1 with all expired 7 day dates. CDI: all items were properly discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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 or times were provided for foccacia breads with various TCS toppings(tomatoes, gorgonzola cheese) held on TPHC. CDI: written procedures reviewed and e-mailed to PIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces and under cutting board at dish sink. |