|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. (2-401.11) Observed two employee drinks stored improperly above food and one stored uncovered. CDI-drinks discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine .CDI-cleaning started.Sanitizer shall be at correct concentration for mechanical ware-washing machine. (4-501.114) Observed chemical sanitizing dish machine registering 0ppm chlorine on test strip. PIC showed EHS test strip from earlier in the day with correct concentration. CDI-Machine primed and sanitizing correctly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. (3-501.16) Observed several items stored above 45F in flip top unit. PIC stated that flip top unit is need of repair and all items were placed on ice to keep cold. PIC stated that unit is scheduled to be repaired today and items only placed in unit during lunch to be easily accessible. No items stored below. CDI-all items returned to walk in cooler. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed noodles at 54F in cold hold unit. PIC stated noodles had cooled to 45F earlier and were portioned into bags and stuck into small cold hold unit. Cool items to 45F after portioning in walk in cooler before placing in cold hold unit. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store sanitizer.buckets off the floor to prevent contamination. (3-304.14) Observed sanitizer bucket stored on the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed several pans stacked while wet. |