|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered on prep surface while romaine being prepped. Also observed parially eaten English muffin onsame surface. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Found beans and marinara in holding equipment. both items had not been reheated to 165 F prior to being placed in holding equipment, according to PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
to 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several foods in prep top in temperatures above 45 F. Ambient temperature of reach in portion 42 F. CDI- moved to walk-in for cooling. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Smoked salmon and poached egg on brunch menu with no Consumer Advisory. CDI-corrected while on site. |
|
45
|
1
|
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. Many door gaskets of coolers badly torn. PIC Danny Guerrero has scheduled service. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep surface with romaine in process of being prepped. |