|
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 drink stored next to open prep top. CDI - Drink moved to the bottom shelf, away from potential contamination. - 0 - |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various sauce and oil bottles in kitchen without labels. EHS recommends using thick rubber bands for label purposes. - 0 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed container of water used for storing in use utensils reading 84F. CDI - Container placed on stove and was rapidly reheated to 165F. Container to remain on stove, or above 135F while holding in use utensils. - 0.5 - |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed pastry cooler door falling off/ held on by tape. Observed damaged gasket to front prep cooler. - REPEAT - 1 - |