|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed water bottle on shelf of prep shelf and an open cut sitting on slicer. CDI- Both moved. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Multiple food prodcts held on TPHC not covered (egg rolls, chicken, etc). Keep covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Knives soiled and not clean. CDI- Taken to dishwasher. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Times not recorded for chicken held on TPHC. CDI- Discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Raw chicken thawing in stading water. CDI- Discarded. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
|