|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Employees must not eat on prep surfaces. Designate a separate area for eating. CDI-food discarded and table sanitized |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Yucca 108F. Must be hed hot at 135F or higher. CDI-reheated to 165F |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Bag of cooked chicken, container of cooked yucca, and coleslaw all in veggie cooler must be date marked. Any potentially hazardous foods being kept longer than 24 hours must be date marked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings - C: Repalce water damaged ceiling tiles above dry food storage area. |