|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed some employees changing tasks without changing gloves, CDI by changing gloves. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed cheese 110F on steam table, CDI by reheating to above 135F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed hot dogs, open milk, etc. with no date marking, CDI by instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed daily specials that can be served undercooked with no consumer advisory, CDI, manager printing cards to put with menu to satisfy consumer advisory requirement. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Ensure proper thawing methods are used, observed beef thawing under running water greater than 70F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Ensure wet wiping cloths are stored in sanitizer between uses, observed wiping cloths stored on counter. |