|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: 0 pts -
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on shelf above clean dishes in kitchen. CDI: relocated. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: 0 pts -
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed items stored inside and at handsink at back bar area. CDI: items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at handsink close to fry station in kitchen. CDI: paper towels restocked. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. 1.5 pts - Observed containers of spinach dip in walk-in cooler with expired 7 day date labels. CDI: discarded. Observed prime rib dated 12/10 and 12/4 stored in walk-in cooler with expired 7 day dates. CDI: discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 0.5 pts - Observed containers of mashed potatoes that were cooling in walk-in with lids on and stacked - 45 - 47F. CDI: lids removed and mashed potatoes placed inside walk-in freezer. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: 1 pt -
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on dish shelf in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 0 pts. -
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some damaged plastic containers that can no longer be cleaned properly stored on back kitchen shelf. |