|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Store employee drinks with lid and straw below prep surfaces, clean utensils, single served items, and food contact areas. Observed employee drink on shelf above drain board. Gave instruction and removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - Maintain hot water temperature at handsinks at a minimal of 100 F. Observed handsink in kitchen not reaching 100 F. Gave instruction to repair to provide 100 F hot water. Will call when repaired. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Cool foods in an approved method. Shallow pans, uncovered where protected, separated to provide air flow around food containers. Observed greens, mac & cheese, and beef in tightly covered containers. Greens were covered in deep pan. Gave instruction. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - Use approved methods for thawing foods. Observed fish thawing on prep sink. Gave instruction and placed in walkin. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices - Provide small probe thermometer for temping thin mass foods like fish or burgers. Gave instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - Store in use wiping cloths in appropriate concentration sanitizer or clean and dry on clean surface. Observed multiple wet wiping cloths on prep tables. Gave instructions. |