|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. EHS explained that 7 day window for date-marking INCLUDES the day of preparation. PIC was coached on proper inclusion of days to maintain future compliance. No observed date marked items outside of 7 day window. |
|
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 lettuce dairy products stored on walk in floor due to limited space. Recommend reduction of product order or amount of product prep to help with rotation and spacing. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed prep utensils including, ladles, whisks, tongs stored on floor below air drying shelf. Storage on floor inhibits proper cleaning and increases risk of utensil contamination. Observed tasting spoons stored handle down increasing potential for hand contamination. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed left side dumpster without drain plug. |