|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles.
Personal drink stored on drainboard of prep sink. |
|
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, active stirring, or leave food uncovered to faciliate heat transfer -Pf
Observed prepped lettuce cooling in reach in coolers in a wrapped manner. CDI- Unwrapped to properly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipments shall be held between uses in a chemical sanitizer solution at the proper concentration. CDI- Cloth observed wet on counter. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an are for the orderly storage of employee clothing and possesion where contamination of food, equipment, utensils, linen, and singler use articles cannot occur.
Observed personal sweaters/jackets stored on shelf where food is stored. |