|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on work surface. CDI relocating to below work surface. |
|
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 chopped cabbage and fried chicken stored > 45F. CDI by palcing cabbage in prep cooler, and placing chciken in walk-in cooler for rapid cooling (<1hr per PIC). |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without wearing head cover. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue/debris on top shelf above prep line and shelf above 3 compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - Observed 3 lights out in kitchen. Repair lights. |