|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tops, in dry storage, and in coolers above facility food items. CDI - Drinks removed. - REPEAT - 1 - |
|
21
|
3
|
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 tofu opened yesterday without dates marked. Observed prepared bean curd from yesterday without dates marked. CDI - PIC dated items.
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 several containers of food items that have been cooked, frozen, and thawed food without thaw dates present. CDI - PIC stated all items are pulled for thaw the day before they are to be used. All items dated with thaw date. EHS discussed how to properly date mark items that have been cooked, frozen, and then thawed. - REPEAT - 3 - |
|
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 chicken broth, raw sliced beef, and cooked tofu cooling tightly covered in walk in cooler. CDI - All items uncovered to allow proper air flow for cooling. - 0.5 - |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces and spices at chef’s cart without labels. Label items for identification. - 0 - |
|
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 sanitizer inside of wiping cloth bucket reading 0ppm chlorine. CDI - PIC refilled sanitizer to correct concentration. - 0 - |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards with black build up present and unable to be properly cleaned. Replace or resurface as needed. - 0 - |