|
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. - Observed 3 employee drinks stored in prep areas and with food. CDI - drinks were removed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items in the walk in cooler and the white reach in cooler holding at 44F and 45F. Reminded PIC of the temperature change to 41F. PIC is going to adjust the coolers to maintain food at 41F or below. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 bottles of cleaners labeled as sanitizer. CDI - labels were corrected. |
|
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 - Observed shrimp and chicken cooling on the counter. CDI - items were placed in the walk in cooler; see temperature chart. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. - Observed 2 containers of raw chicken and beef thawing on the counter. CDI - items were placed in the walk in cooler to thaw. |
|
37
|
1
|
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. - Observed a box of broccoli stored on the floor in the walk in cooler. |