|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - Observed employee eating and drinking while cutting meat at a prep table. CDI-by instruction |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
31 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 cooling in a densely packed bowl in the walk-in cooler at 101F after 30 minutes. CDI chicken was placed on sheet pans to rapidly cool in walk-in cooler. |
|
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 dusty build-up on fan grate in walk-in cooler |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed walk-in to be very dark near the rear. Provide sufficient lighting to enable employees to recognize condition of food in the walk-in cooler. |