|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink stored on table next to steam well in the kitchen. CDI - drink was relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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
Observed a large container of brown gravy that was cooling in walk-in freezer at 183F in center; gravy at 174F after 30 minutes. CDI - brown gravy was stirred and transferred to 2 separate pans. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf
Observed cakes in clamshell inside reach-in cooler in dining room not labeled properly. Labels were provided but not on each individual package. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple plastic containers used for food wet stacked on shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment - 4-501.11 Maintain equipment in good repair.
Observed screen torn to gyro machine. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed general cleaning needed at cook station. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat - 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed coats and a hat stored on back shelf with packaged food items and single service items. |