|
4
|
0
|
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 drink stored above a surfaces that is used for food prep. CDI- Drink was removed. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed floor degreaser container sitting in hand sink near mop sink. CDI- Container was removed. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a large boxes of unwashed tomatoes stored above several ready-to-eat items in walk-in cooler. CDI- Box was placed on shelf where no contamination can occur. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, sliced lettuce, and coleslaw that were held above 41 F. Sliced tomatoes were at 44 F. CDI- Items were denatured and discarded into trash. Sliced tomatoes placed in cooler to chill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth not stored in sanitizing solution in-between use. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet near 3-comp sink. |