|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stoved on shelf above prep table. CDI beverage discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Do 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli casseroli holding on prep table. See temperature chart for temperature observation. Broccoli casseroli was placed in microwave to rapidly heat. Rechecked above 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chili in sliding glass cooler dated 1/8. Chili should have been discarded 1/12/16. CDI item voluntarily discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer greater than 200ppm. CDI sanitizer diluted to proper concentration. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed sliding glass cooler bottom rusted. |