|
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 an employee bottle drink stored above single service items on storage shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes, containers, etc. stored as clean with food and flour debris on them. CDI- Dishes re-washed. Be sure employees are visually inspecting dishes before storing as clean. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 lettuce cooling in greens keeper without enough ice added to properly cool lettuce within 4 hrs, observed at 47 degrees, borderline cold after 4 hrs. CDI- Ice added to lettuce and lettuce placed in shallow pans and placed in walk in freezer to rapidly chill. Be sure lettuce is chilled to 45 or below within 4 hrs of initial prep. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed drawer cooler on cook line with no air thermometer inside. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of food tubs tight stacked while wet. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Cooking hood in wings station needs some cleaning of dust and grease build up. |