|
4
|
1
|
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. Open employee beverages stored on lower shelving co- mingled with facility items; open employee beverage stored on dry storage shelving over facility dry foods and mixes. CDI- PIC Mark Trevett corrected storage of all. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One small pan of grill chicken being hot held at grill area at 121F. CDI- Chicken was moved to begin reheat. Chicken was checked 25 minutes later and at 140F. Chicken was left at grill to continue to reheat to 165F. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Container of ribs and container of potato salad both tightly covered during cooling process. CDI- all methods corrected. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Five in use dry mixes and salt/ pepper containers at prep line not labeled. Other in use dry mixes and seasonings at both prep areas labeled as required. Continue to work on labeling as required. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. More than five flies observed at prep line and around bread warmer station. PIC advised that he does have working fly fans and pest control lights observed. Continue to work on pest management in facility. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working at the to go area and assisting with plating and boxing exposed foods with no hair restraint on. Hair restraint must be worn. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together while wet. CDI- containers separated to allow for air drying. (0pts) |