|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
. 3-301.12 Properly store employee drinks to prevent contamination. Observed employee drink stored on prep surfaces next to slicer. CDI, drink removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F. Observed calamari, venison sauce, garlic and oil, shrimp and mashed potatoes stored in reach-in cooler unit > 45F. CDI, all foods transferred to working 3-door cooler; unit was turned down and temp went down to 40F during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Ensure TCS foods are actively cooled properly once product reaches 135F. Observed chicken stock in pan cooling on counter at 128F. CDI stock transferred to plastic container and placed in reach-in cooler. |