|
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 Observed tightly wrapped metal containers of sausage patties and sausage links cooling in walk in cooler. Items were placed in walk in cooler to cool after the breakfast service and were at 64F. CDI - PIC removed sausage from metal containers and placed on open baking sheet to rapidly cool to 41F or less. -0.5 points- |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wristwatch. CDI - Employee removed wristwatch and washed hands. -0 points- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of paper plates stored on floor in dry storage area. -REPEAT- -0.5 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed handwashing sink in kitchen pulling away from wall and FRP. Reseal sink to wall to prevent further damage. -REPEAT- -1 point- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residues and debris under equipment and prep tables in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep table in kitchen. Designate an area for the storage of employee drinks away from equipment, food, or utensils. CDI - Drink was removed and stored in designated area. -0 points- |