|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Blanched brussel sprouts, squid, and chorizo sausage not under temperature control in prep cooler on line. Ambient air in unit at 41F-43F. Chef Jon Stanfield advised that items were placed in cooler today for service, less than one hour. CDI- PIC Trey Wilson had items removed and placed in walk in cooler for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two large pans of duck confit in walk in cooler, but not dated. Chef advised that both were prepared yesterday. Blanched brussel sprouts in prep cooler not labeled as required. CDI- both allowed to be dated marked due to being prepared the day prior. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's not wearing hair restraint during active preparation. CDI- Both put on hair restraints. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverage stored co-mingled with facility items at prep cooler line area. CDI- storage was corrected. (0pts) |