|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple employee drinks improperly stored. CDI - All relocated to designated area. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes, ham, salami, pasta, and lettuce in flip top cooler holding above 41F. CDI - Products recently stocked were moved to reach in freezer for rapid cool down; TCS items in the cooler more than 4 hours were discarded. VR - Will return within 10 days to verify correction |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
-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 Cut tomatoes and lettuce cooling in covered containers in walk in cooler. CDI - Covers removed to allow rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on clean drain board of three comp sink. Keep these in sanitizing solution once wet. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Caulk the back of the handsink in the corner to the wall. |