|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 at the display case, opened package of deli ham and pork head cheese without a date. CDI. PIC placed a date on both items. PIC stated both items were opened yesterday. REPEAT. |
|
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 in the display case, raw shrimp placed there 20 minutes prior to EHS took temp. Raw shrimp was on a tray sealed with plastic wrap. CDI. PIC placed tray of raw shrimp in the walk in freezer to decrease temp. Check temp log. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 a bowl used as a scooping utensil for the seasoning. PIC removed bowl. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED the crevices where sliding doors to display case are in need of cleaning. |