|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over ready-to-eat rice and milk in upright cooler. CDI by rearranging storage order of food items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw lamb on prep table > 45F. CDI moved to walk-in freezer for rapid cooling. observed lamb cooling at acceptable rate prior to departure. |
|
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 ready to eat food items date marked, but thaw date was not marked for foods removed from freezer.
Instructed PIC to use date prepared, date frozen, and date thawed dates for foods that are frozen. CDI foods marked with thaw date. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in spray bottle and wiping cloth bucket over 400ppm QAC. CDI diluted and tested at 200ppm. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several spices without labels on working containers. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips provided for QAC sanitizer. Verification within 10 days. |