|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee's half eaten meal stored with clean dishes while she was prepping food. **
(A) Except as specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Shellstock, Maintaining Identification - PF Observed shellfish tags not stored in chronological order and date of last use not marked on tag. CDI through instruction, facility has not had shellfish on menu since food code. **3-203.12 Shellstock, Maintaining Identification (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Pf (B) The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. Pf
(1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under ¶ B of this section; Pf and
(b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Pf |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
L3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed queso in hot holding unit at 60F. TCS food shall be heated to 135F prior to putting into hot box. CDI- put in oven to reheat. |
|
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 Marking - PF Observed prime rib roasts not date marked. Facility had them on special yesterday. CDI-date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF Observed some items not being cooled properly. Creamed corn and meatloaf in too deep of containers and not cooling quickly enough. CDI-items removed and put into shallower containers and put into walk-in freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed noodles cooling in prep sink with corroded weld joints. Water wasn't draining fast enough at touching food. The sink is no longer easily cleanable with the corroded welding. Don't let food contact sink or water in sink Observed dishwasher prepping cooked pasta in dish area. Prep in prep areas only |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed an excessive amount of grease on ground around grease container. **Keep area clean to avoid attracting vermin. |