|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat:
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 one container of marinara sauce dated 5/30/19 that had expired 7 day window. CDI: discarded voluntarily. Facility has shown much improvement in this area. Continue to follow risk control plan/ SOP for date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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. Observed diced chicken, diced sausage, kale, and shredded lettuce that had been cut and placed directly in top part of prep coolers. CDI: discussed proper cooling methods with PIC; products were moved to sheet trays and stored inside walk-in cooler. Products dropped down to close to 41F within 30 minutes. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil squeeze bottles without labels. Continue to work on effective way to label containers. |