|
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. Observed employee beverage on food prep surface. CDI- removed |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed facility selling cakes and brownies made from caterers home, un-inspected kitchen. CDI- instruction given; product discarded |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed pizza dough machine is washed, rinsed and sanitized monthly according to PIC. CDI- now to be cleaned daily pending ruling |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatbals being heated at rate insufficient to reach 135 F in 2 hours because using steam table and slow rise method. CDi- removed to burner and reheateded faster |
|
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 HB eggs in container date marked(incorrectly) 4-17 CDI- discarded |