|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed food employee remove lid to drink from beverage. CDI- corrected through instruction |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-306.14 Returned Food and Re-service of FoodRules probit bringing foods back to kitchen for storage after they have been served.Observed some unpackaged foods from employee meeting returned to food prep table after meeting.CDI- marked employee only and stored properly |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cut melons at 48 F in Ch prep unit. CDI- removed to cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked chicken, cut melons and opened cut leafy greens not date marked. CDI-REmoved and date marked |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require concumer advisory to disclose all items facility will offer undercooked/raw and footnote that those items are undercooked/raw.Observed no foot note and one item not disclosed. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf Observed facility has TCS foods in need of small diameter probe to temp. Facility needs to obtain . |