|
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 drink stored on the prep counter in between the prep sink and the splash guard. CDI-The drink was moved a different location. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed tongs and a lid stored in the hand washing sink. CDI-The items were removed. Only hand washing can occur at a hand sink. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed missing dates on shrimp, and chopped chicken. Also observed the napoleto mix past its time/temperature date marking requirements. CDI-The shrimp and chicken were back dated and the mix was discarded. |
|
31
|
0
|
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 pasta cooling on the counter below 135F. CDI-The pasta was placed into the walk in cooler. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed shrimp thawing in a container of water. CDI-The shrimp was removed. REPEAT.
3-501.13 Thawing. Food shall be thawed: under refrigeration that maintains the food temperature at 41F or less; completely submerged under running water at a temperature of 70F or below and with sufficient water velocity to agitate and float off loose particles in an overflow; or as part of a cooking process if the food that is frozen is cooked as needed or thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a drip coming from the 3-compartment sink plumbing at the dish station. The facility is in the process of having the entire 3-compartment sink replaced and is waiting to have the plumbing repaired until after the installation of the new sink. REPEAT.
Observed a stripped cold water faucet at the hand sink next to the fryer station. Have repaired. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee purse stored on shelving with chips and other food items near the fry station. CDI-The purse was moved another location. |