|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed main ice machine, and plastic bowls soiled with debris. CDI items cleaned. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain TCS foods in cold holding at 45F or less. Observed melon at 54F in ice bath. CDI item moved to cooler to bring down temperature. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table. Repeat. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on dish rack wet stacked. |