|
4
|
0
|
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 one employee beverage stored on a clean equipment storage rack over clean equipment. |
|
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 salmon stored over fruit in the walk in cooler and a package of raw salmon thawing above oatmeal batter in the walk in cooler. CDI- storage rearranged. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P PIC stated butter packets (say keep refrigerated on label) are set onto tables for service and then placed back into refrigeration afterwards. CDI- Instructed PIC to discontinue this practice. Butters must be discarded after each table. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet. |