|
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 water bottle stored over food prep table. CDI- removed |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being prepped on drain board of prep sink with cooked open container of chicken stock in sink, in ice bath. CDI-removed to cool in walk in cooler Observed raw veal stored over ready to deserts in coffin freezer. Neither in full original packaging. CDI- reorganized |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in top and bottom of prep unit at 52-54 F. Some at 42 F ?VR repair technician called ; food discarded Repeat points not taken; unable to determine if this is cooling or cold hold issue |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 cooked cauliflower and cooked sausage date marked 4-4 and 4-2 respectively. CDI- both 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 full plastic multiple gallon container of chicken stock cooling in ice bath in prep sink. CDI- split into shallow metal hotel pans and placed in walk in cooler |