|
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 coffee stored uncovered on prep surface beside hash browns. CDI-discarded |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed boxes of unwashed veggies stored above prepped/cut veggies. Keep all unwashed produce below prepped produce. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed gyro meat 61F, lettuce 54F, and covered fruit cups(cantaloupe) 54F. Observed the process and suggested placing food in walk in cooler uncovered until time for use (lunchtime) or until temperature is 45F or less. CDI- placed in walk in cooler items reached 45F in 25 minutes. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Observed cut tomatoes, sliced gyro meat(small amount), and sandwich lettuce cooling in walk in covered. Items were being prepped upon entrance of kitchen. CDI- items were uncovered for proper cooling. REPEAT. |
|
47
|
1
|
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 debris on shelving in prep area. Observed build up of debris inside(top) on dish machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors where needed. Debris collecting in grout. Observed baseboard damage near walk in cooler door. Repair where needed. |