|
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.- Repeat - Observed employee beverage stored over bread station and open beverage stored on prep table. CDI- Items moved. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish stored over ready to eat salmon packages. Observed raw ground burgers and steak stored on top of ham and above lettuce. CDI- Raw fish placed under RTE salmon. Ham voluntarily discarded and all raw protein moved to bottom. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Repeat - Tomato bisque soup read 55F. Soup prepared on 12/14 at 1pm. CDI- Product voluntarily discarded.
Monitor cooling methods to ensure adequate cooling has occured. |
|
21
|
0
|
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 - 0 pts - Observed sandwiches, escargo, and other product not properly labeled. CDI- ALl product labeled.
Ensure that product on make unit line is labeled with proper date. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts- Obserevd 4 containers of mussels stored on the floor. / Water dispenser for pitchers is next to hand sink where it can be exposed to splash. Recommend placing a splash guard in between both sections to prevent splash. |
|
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. - 0pts - Cleaning needed on shelving next to fryers and ovens. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - 0 pts - Minor cleaning need on floors under prep tables around wall. |