|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed two open containers of beverages over exposed foods or on prep surfaces. Ensure that cups are stored in the correct location. CDI- Moved or discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed items on the pizza station not dated. Observed great date marking in walk in cooler, and three other stations. Ensure that dating occurs for all TCS foods lasting more than 24 hours. CDI- Items dated. |
|
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 - Repeat - Observed lettuce (50F) and tomato mix (53F) stored on make top unit. CDI - Items moved to WIC. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed several wet wiping cloths stored on prep surfaces.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed spray bottles stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0pts - Observed several dish washing trays replaced but some are still worn. Continue to replace racks. |