|
4
|
1
|
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 an employee's drink stored on the prep line next to food in the cold well. CDI - drink was placed in a correct location. |
|
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 sausage cooling in the walk in cooler while tightly covered with a lid. At 9:52 AM the sausage was 100F; the prep sticker stated it was placed in the walk in cooler at 9:12 AM. CDI - sausage was uncovered and placed in the freezer to rapidly cool; see temperature chart. Left a copy of the cooling chart with the PIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - bucket was emptied to be remade at the correct concentration. |
|
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 containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the egg prep unit on the cook line; replace gasket. PIC stated the gasket was already ordered. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up and food debris on the freezer on the cook line (below the reach in cooler), the salad prep unit and the walk in cooler gasket; clean gaskets. |