|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
*Milk in open cold bin held longer than 24 hours was not date marked. Milk needs to be dated.
CDI-Milk was dated. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf
*PIC was able to find a surface thermometer. Thin probed thermometer needs to be obtained. Verification required in 10 days. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*One wet wiping cloth was not stored in sanitizer when not in use. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
*Stacks of hot dog trays were stored with food contact side up. These need to be stored with food contact side down to protect from contamination.
CDI-Trays were flipped. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Racks in dish area are rusting and need to be repaired.
4-502.11 (A) - Good Repair and Calibration: Utensils shall be maintained in good repair.
*Section of brush in butter container in prep top is cracked and no longer easily cleanable. This needs to be replaced. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 - Warewashing Sinks, Use Limitation: A warewashing sink shall be cleaned before and after each use, and cleaned and sanitized prior to washing or thawing food.
*Bag of fudge was placed on drainboard of 3 compartment sink with dirty dishes after thawing. 3 comp sink was filled with soapy water used to wash dishes. This sink needs to be cleaned, rinsed, and sanitized and no dirty dishes can be stored on the drainboard before food is prepped or stored in the sink.
CDI-Fudge was moved. |