|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee coffee cup stored with no lid on the bottom shelf the prep table at the start of the inspection. CDI- cup was observed to be removed when returned to prep area. All other employee beverages stored correctly. Repeat |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Large container of tartar sauce made in facility per PIC Jimmy Katopodis. Tartar sauce is prepared stored for up to one week. CDI- PIC was advised that tartar sauce would need to be marked per rule also. |
|
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. Hashbrowns placed in walk in cooler closed. CDI- all containers opened to allow for air flow; discussed with PIC |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. One torn gasket on walk in cooler. Have gasket replaced. (0pts) |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on containers and on under side of some storage shelving. Cleaning is needed. |