|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks below food contact areas or clean utensils to prevent contamination of food or utensils. Do not use screw top bottles or sports cups to prevent mouth to hand contamination. Observed various drinks on shelf above clean plates, flatware and single serve cups & napkins. Removed and instructed as to requirements. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee working with lettuce with bare hands. Redirected and gave instruction.. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. Observed no chlorine sanitizer (0 ppm) in dishmachine. It appeared the product in the container had gotten too low and had lost prime. Container full of product was primed to unit and chlorine was restored to rinse cycles. |
|
31
|
0
|
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. Observed large deep pot with soup made yesterday. All foods on make table should be thoroughly chilled before placing in hold portion of unit. The temperature of soup was appropriate but discussion was made concerning proper cooling methods. |