|
21
|
0
|
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 one pan of cooked shredded turkey cooling in reach-in without a date. CDI- Date was added to metal pan. -0pts- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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- Observed turkey cooling in a metal pan tightly wrapped in reach-in cooler. CDI- turkey was taken to walk-in and vented. -1pt- |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed scoop handle stored in food. CDI- Scoops were removed and taken to three compartment sink. -0.5pts- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stored as clean but still wet. Ensure containers are dried before stacking them. CDI- Pans were rearranged, spoke with staff about proper storage. -0.5pts- |