|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have designated areas to eat, drink and use tobacco to ensure contamination does not occur of food, equipment or single service. Observed food employee eating on line at end of the inspection. Make sure food employees have a designated area for eating but also ensure hand washing is occurring. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees leaving line and going to walk in cooler while wearing gloves then return to line. Observed food employee leave line to grab clean utensils while wearing gloves then come back to line to continue work. CDI Food employees were stopped and directed to remove gloves and wash hands in between changing tasks. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and chicken hot holding in catering box less than 135 degrees. CDI Product was reheated to above 165 degrees. Please see temperature chart. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in food establishment. Make sure to have pest control address. |