|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Store employee drinks to prevent contamination of food or utensils. Observed several employee bottles drinks stored on food prep surface among prep pans and clean dishware. CDI- Drinks discarded by PIC. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the walk in cooler two tubs of cooked chicken 45.9-49.0F. Chicken was dated 12-8-14. CDI- by education and voluntary discarded by PIC. Observed several cartons of milk @ 60F. Cartons of milk were in a prep pan with a small layer of ice. CDI- More ice and water added to prep pan to aid in rapid cooling of milk. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several bowls of expired spinach artichoke dip (dated 12-2). CDI- Voluntarily discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a prep cooler missing its air thermometer. CDI- Extra air thermometer located and placed inside prep cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of dish machine is in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee cell phones stored on food prep surfaces. CDI- relocated during inspection. |