|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Pimento cheese, lettuce, and salads were found in walk in cooler with no date. CDI by PIC who date marked as items had been opened and/or prepared on 5/10 or 5/9. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Recaulk dirty dish landing at dish machine to wall.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean wall around dirty dish landing at 3-comp sink and under dish machine to remove food splatter. Also, detail clean floors under wire racks to remove debris. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in all food preparation areas. Upon arriving for inspection, all lights in the kitchen except for one were turned off with food being prepared. CDI by PIC who turned on lights. |