|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store employee drinks below food or food contact surfaces. Observed employee drink stored on cutting board of prep cooler. CDI- Drink removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Properly supply all handwash sinks. Main handwash sink by food prep area had no hand towels- CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold TCS foods at 45 or below. Observed american cheese cold holding in an inadequate ice bath at 56 degrees. Need to keep ice as high as the food when using an ice bath. CDI- Cheese chilled and replaced in a proper ice bath. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to achieve quick cooling of TCS foods. Observed hamburger chili meat being cooled at room temperature. Recommend using an ice bath to ensure the meat is cooled from 135 to 70 in 2 hrs and 70-45 in 4 more hrs. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Air dry dishes and utensils. Observed several tight stacked dishes while still wet. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Maintain floors clean. Observed some build up under racks in walk in cooler and floors under racks in storage area hall needing some cleaning. |