|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS food cold at 45F and below. Observed shredded romaine overstacked in open top cooler and above 45F. CDI-discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper cooling methods. Observed items cooling in walk incooler and tightly covered with plastic lid. CDI-vented. Items met proper cooling parameters. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Restrain body hair from contacting exposed food, equipment and utensils. Observed employee preparing food with a long beard and no beard guard. REPEAT. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Keep equipment clean. Observed build up on equipment including dish machine. REPEAT. |