|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Cooked sausage in a reach-in cooler was missing a date, potato and chicken salad in the glass reach-in coolers were missing dates. Packs of BBQ that had been thawed were missing the thaw date marks. When BBQ is cooked and then frozen the date of prep should be put on the package, the date that the BBQ is thawed and used shall also be put on the BBQ. For example If BBQ is prepped on 2/24/26 and frozen the same day this date must be put on the BBQ. If the BBQ is pulled a months later on 6/24/26 this date must be also placed on the package and counts as day 2 for the 7 day hold time. CDI EDU, Items that were missing date marks were properly dated. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) Items on hot bar. salad bar, and hot cabinet had the wrong date for the time stamps, food is open from 11-2pm. PIC stated that they had the same food from that date and it was the same times but they forgot to change the date. Food was within time frame but needs to be documented accurately with the proper date. CDI PIC changed the date on the time log. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11; Core; Lock the 2 door freezer located in the dining room to prevent contamination from customers. Protect food supplies at all times from sources of contamination. Protect foods from contamination during storage. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core; domestic freezers, crock pots, and refrigerators in use. All equipment must be NSF or ANSI approved. |