|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. During initial walk through of facility, employee beverages observed to be stored on prep tables in back areas during active prep of foods, and on top shelf of open wire shelving at line area over utensils and food contact items. CDI- Beverages were already removed when going back to show both PIC's Chef Marlowe and Tripp Cagle. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw tuna and raw shrimp stored over cooked smoked pork in the reach in cooler at the main cook line. CDI- Chef Marlowe had storage corrected. |
|
31
|
0
|
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. One large container of cooked pasta being cooling in facility reach in cooler at the line. Container was tightly covered. CDI- Chef Marlowe had method corrected. Pasta separated and placed in shallow pans. All other methods for rapid cooling approved. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. One roller cart with some dried debris on it. Some dried debris in gaskets of prep coolers at the line. Cleaning is needed. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some pitting of floors at and wall damage throughout. Repair all. (0pts) |