|
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 employee cup of coffee on lowest shelf with no lid. CDI: Employee discarded coffee. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey burgers HH in steam well at 120F. CDI: Items reheated to 165F on flat top. |
|
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 Observed chicken in 2-door prep unit cooling at 54F. Food was tightly covered. CDI: PIC vented food container. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed bagels, croissants, and pastries not properly labeled. REPEAT VIOLATION. VERIFICATION REQUIRED |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet rags throughout facility. CDI: PIC placed cloths in sanitizer buckets. |
|
53
|
0
|
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 crackers and sugar packets on floor of storage area. |