|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the shelf above the prep sink and above clean utensils. CDI - drink was removed. |
|
21
|
1.50
|
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 salads in the reach in cooler from yesterday morning without a date mark. Observed cooked collard greens in the walk in cooler without a date mark. CDI - items were dated. |
|
31
|
0.50
|
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 salads cooling while the lids were tightly closed and the containers were covered in a tied bag. CDI - Salads were uncovered and placed in the walk in freezer to rapidly cool. Explained to cool the salads with loose open lids outside of the bag. Once the salads are cooled to at least 41F, the lids can be closed and they can be placed in the bag for transport. |