|
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 some items date marked for 8 days such as shredded cheeses. CDI: EHS educated PIC on proper date marking. EHS told PIC to add 6 days to the day of prep when date marking because day one is the day that the food was prepared. Dates corrected. No food was more than 7 days old today. |
|
37
|
0
|
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 case of canned pineapples stored on floor in dry storage area. |
|
43
|
0.50
|
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 case of to go containers stored on floor near dry goods storage area. Observed cases of cutlery stored on shelf that is directly on the floor in main cook line area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed right side prep cooler near back kitchen, reach in door with a split gasket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cabinet facings in high touch areas with food debris and build up. Ensure more frequent cleaning. |