|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Cut ham and turkey chubs in the deli case were observed with date labels that exceed a 7 day holding time. (Nov 1st and October 11th). Ready-To-Eat, Time/Temperature Control for Safety Food shall be dated upon opening from a commercial package with a date not to exceed 7 days or the manufacturer use by date. CDI- dates were known and corrected by deli employee. Ensure accurate labeling so time can be tracked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15; Priority Foundation; Whole rotisserie chickens that just began cooling were observed in covered containers in the reach-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans or smaller portions to allow maximum cooling. Leave uncovered while cooling if protected from overhead contamination. Cold air must flow around product to remove the heat. CDI- container lids were removed for faster cooling. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.14; Core; Produce prep sink observed with thin film residue around the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency. |