|
4
|
1
|
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 5 employee beverages on prep line. CDI- removed |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple hand sinks tied up with handbags and other non-hand wash items. CDI- removed |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat cooked in house, TCS, ready-to-eat food to 165F within 2 hours if food is to be hot held until service. -PObserved one pan of cooked bbq atop oven at 54 F. CDI- placed in oven; discontinue this process |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged butter in prep cooler at 56 F. CDI- removed to another cooler |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many cooked meats from yesterday not date marked. CDi- date marked |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed some cooked chicken and pork cooling in prep unit drawers above 60 F. CDI- placed on temporary TPHC |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P.Observed uncovered pitchers of tea and water where patrons could contaminate and open bowls of peanuts in same situation. CDI- covered or removed |