|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed an employee drink stored on top of a container of lettuce in the main prep cooler. CDI-The drink was removed. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food items on the inside of the main prep cooler not maintaining temperatures. It was found that the unit went into Defrost mode. CDI-Manager will contact their maintenance operator and have them change the settings to ensure the unit does not go into defrost mode during peak operating hours. REPEAT.
Observed a container of pico holding above 41F on the prep counter. CDI-The pico was moved to the reach in. REPEAT.
*Points kept the same today due to improvement on cold holding. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed no times written for the items on the prep counters and the flip top cooler. CDI-Times were written down. REPEAT. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed one wet cloth on the prep counter, the rest were dry during the start of the inspection. CDI-The cloth was removed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the gaskets on prep cooler doors and the doors themselves. Have cleaned. REPEAT. |