|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed chicken and steak in 2 door reach-in cooler 1 with no date. Observed salsa cups in 2 door reach-in cooler 3 with no date. CDI, PIC date marked all items with the date 5/10/26.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: 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 pork in 2 door reach-in cooler 1 dated 5/6/26 and slaw in the make table bottom dated 5/2/26. CDI, PIC voluntarily discarded the pork and slaw. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (C) Equipment and Utensils, Air-Drying Required (C) Observed utensils being wet nested after cleaning and sanitizing. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Observed dust build-up on the ceiling around the vent covers and observed 1 hood light out. Physical facilities shall be cleaned as often as necessary to keep them clean. Maintain in good repair. |