|
21
|
0
|
Proper date marking and disposition |
No |
No
|
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 one open bag of cut lettuce was not date marked. CDI - The lettuce was labeled with the know open date of 7/9/19. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF
Observed diced tomatoes and guacmole prepared today were cooling in the deep tightly sealed containers. To facilitate cooling of food that have an increace in temperature during preparation should be cooled in the walk-in in vented shallow pans. CDI - the tomatoes and guacamole were moved to the freezer to quickly cool below 41F |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping clothes were stored in a bucket of quat sanitizer below 100ppm. Ensure sanitizer is re-made often Alway use test strips to mainatin required quat concentration. |