|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
A couple pans of cooked pulled chicken was observed in the back walk in cooler without a prep of discard date. The PIC stated that those pans of chicken was cooked and pulled earlier today and that they were in the process of cooling. EHS informed the PIC that they have 24 hours to date mark those items and that they should be dated as soon as possible. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 (B) Good Repair and Proper Adjustment Equipment
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications.
The gasket is torn on the door of the reach in cooler in the kitchen. A new gasket is needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 (B)(2) The light intensity shall be at least 50 foot candles at a surface where a food employee is working and/or working with utensils and equipment.
The lighting under the fry station and where the employee chops the BBQ was observed under 50 foot candles. EHS recommended LED light strips in those areas. |