|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed some date marking but not on everything.
CDI Today is there prep/ cook everything day. Make sure everything not used today has a day mark on it at close of business today.
3-501.17 Ready-to-Eat, Time/Temperature Control for
Safety Food, Date Marking.
(A) Except when PACKAGING FOOD using a REDUCED OXYGEN
PACKAGING method as specified under § 3-502.12, and except as
specified in (E) and (F) of this section, refrigerated, READY-TO-
EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and
held in a FOOD ESTABLISHMENT for more than 24 hours shall be
clearly marked to indicate the date or day by which the FOOD shall
be consumed on the PREMISES, sold, or discarded when held at a
temperature of 5C (41F) or less for a maximum of 7 days. The
day of preparation shall be counted as Day 1. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat
Observed hot water not available at the front hand sink. The hot water is turned off due to leak.
Plumbing shall be in good repair. Proper hand washing can not be conducted in cold water.
CDI Food handlers shall use the other kitchen hand sink until the front hand sink is in proper working order. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Observed lighting in prep area approx. 15ftc
Lighting requirement in prep areas is at least 50 ftc
Replaced burned out bulbs. |