|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Some drink stored on high shelves. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods recorded above 41F (see attached). CDI- Discarded. Suspected cooling issues but could not confirm. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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
Cooling shrimp in reach in cooler. CDI- Moved to WIC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Multiple wet rags observed throughout facility. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C
Observed multiple NFCS areas in need of cleaning; gaskets, etc |