|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in refrigerator. CDI, foods relocated for proper storage. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 triple cheese mix with mozzarella cheese with a preparation date of 5/20 and ham with date of preparation of 5/22. Observed feta cheese with preparation date of 5/18. Observed packaged wraps and salads, some with no date, some with date of preparation and others with discard date according to PIC. CDI, foods dated over 7 days voluntarily discarded and spoke to PIC on effective date marking procedures to ensure consistent and accurate date marking is followed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 potatoe salad cooling in deep covered container in prep refrigerator. CDI, PIC transferred food to shallow sheet pan to rapidly cool. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no small diameter probe thermometer available to measure food temperatures. VR by 6/11/18. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea stored in containers on ground in walk in unit. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service containers and cups stored on ground in kitchen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat or chlorine sanitizer test strips available for sanitizer at 3 compartment sink or at bar. VR required by 6/11/18 |