|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- All employee beverages must be covered and stored below work surfaces. Observed uncovered employee beverages on 3 comp sink and food prep surface table. CDI by covering and removing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods at 135 F or above. Obserevd sausage and potatoes stored at the grill off of temperature control @ 73F (<2 hrs). CDI by reheating to 165F and hot held. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises- Observed open bags of dry food. Observed container holding dry food in poor repair. Observed unlabled container of dry food. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints- Observed food employee at grill without proper hair restraint. CDI by putting on hat. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in a labeled container of sanitizer when not in use. Remove soiled wiping cloths. Observed wet/soiled wiping cloths stored on food prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment- Racks in upright 2 door cooler need to be replaced or resurfaced. |