|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steaks and raw shrimp stored over cooked meatballs. CDI-arranged to proper storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil on counter above 45F. Item out less than 4 hours. CDI-put into cooler below to rapidly chill.
Observed items in walk in cooler at 45-46F. PIC called technician to make a visit ASAP to assess unit and make repairs to hold colder temperatures. EHS spoke with PIC about discarding items held longer than 4 days due to temperatures being above 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 food items above 41F and held longer than 4 days. CDI-discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled buckets of sanitizer. CDI-labeled. |