|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no sign at the kitchen handwash sink. Sign provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw steaks stored over sliced deli turkey and sliced deli ham in the 3 door prep cooler. Steak put under the deli meats and above the raw chicken. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed opened container of mayonaise put on the dry storage rack. Item should be refrigerated after opening so it was put in the refrigerator. Also noted some items in the top of the prep cooler at 45-46F. Lids were closed after the lunch. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed white plastic containers with lids on loosely but gyro meat packed in tightly. Gryo meat may cool properly if containers are loosely packed and uncovered. PIC said he will use a shallow metal pans to facilitate cooling. Ensure pan is uncovered until product is cooled to 41F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food Labels - Observed cheese cake and baklava in the Pepsi cooler without labels. Waiting on more information if labels are required due to food employee being present all the time at the counter next to the cooler. These items are not self-service. |