|
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. Employee beverage stored on expedite table as employees work to expedite food order. CDI- Employee removed beverage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
•3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Food items on the top of the salad prep cooler not under temperature control. PIC Matthew Berry advised that items were there at lunch service. CDI- Items removed/ rotated out. Prep cooler was checked approximately 40 minutes later and temperature on the top down to 47F and down to 45 approximately 15 additional minutes later. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Containers of slaw and sliced cheese in reach in cooler tightly covered and stacked during cooling process. See chart for temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of coarse salt and one container of salt and pepper mix not labeled. All other items labeled. PIC had both labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together tightly while wet. Allow pans and utensils to completely air dry prior to stacking them together. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on bottom shelving at storage/ prep area. Cleaning is needed. |