|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 1 pt -
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Only one employee drink stored on prep surface at back kitchen area. CDI: drink was relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 - 1.5 pts. Observed a pan of cube steak holding in walk-in cooler at 53F that had cooled improperly from yesterday. CDI: product was discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment: 0 pts -
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 a pan of cube steak and a pan of turkey that was prepared on Sunday without a date. CDI: proper dates provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. - 0.5 pts. Observed a pan of cube steak and turkey covered and cooling in large batches inside walk-in cooler. CDI: cube steak was discarded and turkey was transferred to shallow pan and spread out. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment: 0 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked at back of kitchen. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 0 pts.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on handles of reach-in 4-door freezer. Observed build-up on hood system at back cook area. |