|
4
|
0
|
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. Observed 2 employee beverages stored on prep tables. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
as 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed 2 containers of meat above 45 degrees F. CDI, operator transferred foods out of temperature to rapidly cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic tubs being wet stacked. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed damaged food scale with plastic food contact surface cracked and no longer easily cleanable. CDI, operator removed equipment from use. |