|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee beverage,open glass of water, stored over cut yams.CDI- PIC removed |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands3-301.11 Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands.Observed food employee state that garnishes are put in drinks using bare hands. CDI- Instruction provided; tongs, picks supplied |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-CookingRules prohibit non-continuous cooking of raw proteins without prior written approval from MCHD.Observed a chef partially cook sirloin , cool it then removed from cooling and sit prior to refiring.CDI- instruction provided |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed brisket and cheese dish well past 7 day date marking. CDI-PIC had discarded |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageRules require in use utensils be stored in food with handle out , on clean dry surface or in water above 135 F, unless serrvng raw proetins.Observed multiple utensils stored on soiled surfaces including but not limited to ice scoops with handles in ice. CDI- instruction provided |