|
4
|
1
|
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. - 1 pt.
Observed employee drinks stored above food contact surfaces on cook line, back prep area, and dry good shelf. CDI: all drinks discarded. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment: 0 pt.
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed owner touching food with back of bare hand to check temperature. CDI: directed to use gloves/utensils; part of food discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- 1.5pt.
Observed raw London boil and pork stored above ready to eat foods including cooked bbq inside walk-in cooler. CDI: all foods rearranged and RTE foods moved to top.
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw burger stored above pork chops on cook line inside reach-in cooler. CDI: food rearranged. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment: 0 pt.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf
Observed two chemical bottles not labeled. CDI: labeled during inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: 1 pt.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored on cook line counter not in use.
Observed wiping cloths hanging from cook's apron. |