|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black mildew on the wall/guard of ice machine. Regular cleaning needed and keep clean. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Observed soup in WIC dated 8/23-9/23. Slice turkeys in reach in dated 8/26-9/2, slice tomatoes dated 8/27-9/3. According to PIC soup was made and froze on 8/23 and have 30 days in the freezer according to the date mark on item. There is no thawing date when item was taken out from the freezer. And PIC mentioned it was out to thaw yesterday for tomorrow menu. CDI- EHS and PIC went over the detail and discussed about correct date marking system and suggested to be consistent with date marking system across the board. Cook and ready to eat food can be kept with temperature control up to 7 days. Day 1 start counting when food was prep and cook. Ensure to put every date on items (cook date, freeze date, thawed date) to help and easily identify the time left before expiration date. -1.5 pts- |