|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep counters. CDI- Drinks removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef on speed racks in walk in freezer. Observed raw shrimp stored above cooked chiken wings in walk in cooler. Observed raw scallops stored above various sauces in prep cooler. CDI- Foods properly arranged by final cook temperature. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food particles left on them. CDI- DIshes re-cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips placed in make table before being cooled at 60 degrees. Need to cold hold at 45 degrees, be sure to properly cool foods below 45 before cold holding. CDI- Chicken said to have been cooled 30 minutes ago were placed in walk in cooler to chill to 45 or below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tubs of foods cooling with sealed tops CDI- Foods well vented to promote quick cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed racks in prep cooler starting to peel and show rust, need replacing or recoating soon. |