|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employees may only eat/drink in designated areas where contamination of food cannot result.
Open cups of employee beverages stored directly beside and above cold prep units. CDI- removed |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw meats should be stored in accordance to their final cook temperatures. Observed: Raw fish stored above Ready to Eat vegetables and salsas. CDI- items rearranged
Several containers of food stored in refrigeration units without lids/coverings. Some stored with foil covers however only half covered. VR |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice Makers shall be cleaned at a frequency
necessary to preclude accumulation of soil or mold.
Bulk ice bin is in need of cleaning. VR |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) TCS foods must be held at 41F or less. Observed pan of sliced tomatoes held on the counter at the ambient kitchen temperature. Tomatoes are a TCS food because they support the growth of foodborne pathogens. Ensure that as soon as tomatoes are cut/sliced/cooked or otherwise processed they are cooled and held at a safe temperature of 41F or less or 135 and above. CDI- discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) TCS foods held more than 24 hrs must be date marked.
More consistency is needed to the date marking system. Ensure FIFO First In First Out practices are in use. Rotating stock frequently. VR
Cheese dip from 10/20- CDI discarded |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Additional freezers may be required if frozen foods cannot be maintained frozen.
3-501.11 Frozen Food (C) Frozen food must remain frozen. Several bags of frozen chicken tenders/french fries etc. were stored in the refrigerator and had been completely thawed. Once thawed and opened these items are subject to date marking requirements. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces - Handles of tongs are damaged and no longer cleanable
4-501.11 Good Repair and Proper Adjustment - Equipment (C)pre wash compartment has a pinsize hole causing a drip.
4-501.12 Cutting Surfaces (C) cutting boards shall be replaced or resurfaced when pitted or damaged |