|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer and tomato slicer not used today with food debris left on them. Observed can opener left with build up on it. CDI- Food contact equipment re-cleaned and sanitized. (repeat) |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark required foods are allowed a max 7 day shelf life. Observed beans date marked for 8 days ago and a cut half head of cabbage date marked for 9 days ago in prep cooler. CDI- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main prep cooler. |
|
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 a large container of cinnamon not labeled on dry good storage shelf. |