|
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 employee drink stored on the meat slicer in the back room. CDI-The drink was removed. |
|
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 a box of plastic wrap stored on the hand sink in the back room. CDI-the box was moved to a different location. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw shrimp stored under raw chicken in the walk in cooler. CDI-The shrimp was moved to a different location. REPEAT. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed white rice hot holding below 135F. CDI-The rice was reheated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cracked raw eggs stored on the counter above 41F. CDI-A new container of eggs was brought out and more ice/water was added to the bottom container to help maintain temperatures. REPEAT.
*Zero points taken today due to the no other cold holding violations seen today. |
|
31
|
0.50
|
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 several containers of chicken and noodles cooling below 135F in the back room. CDI-All items were moved to the walk in freezer to finish the cooling process. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed pork thawing on the prep counter. CDI-The pork was moved back into the walk in freezer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed egg noodles stored on the ground in the walk in freezer. CDI-The box was placed onto shelving. |
|
41
|
0
|
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 metal bowl with no handles stored in the brown rice container. CDI-The bowl was removed. |