|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)-TCS foods in cold holding shall be maintained at 45F or below-P. Observed raw hamburger on cook line under no temperature control at 67F. Observed sliced cheese under no temperature control on prep table at 66F. CDI- Hamburgers and cheese stored less than 30 min and were moved to reach-in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-301.15(A)(3)-Quickly cool TCS foods using rapid cooling equipment -PF. Observed tomatoes sliced 1 hour prior stored inside the prep cooler for service at 53F. CDI-Tomatoes were moved to reach-in cooler to rapidly cool down to 45F prior to serving. Advised to properly cool down in rapid cooling equipment prior to serving. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a box of eggs stored on the floor of the walk in cooler. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. Observed cook line employees cooking and handling food while wearing bracelets. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14-Wet wiping cloths shall be stored in sanitizer between uses. Observed in use wet wiping cloths left on prep surfaces in kitchen area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C) Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust. Observed dust build up on the walk in cooler fan cover. |