|
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.
Employee drinks stored on table above dry goods. CDI - relocated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Cheese pizza left out on counter at 79F. PIC indicated that pizza was being timed for 2 hours. Pizza was cooked at 2:00pm. No procedure paperwork or times being followed. CDI - correct time written on pizza; TPHC started; paperwork given to PIC.
Chicken strips in ice bath at 55F. CDI - more ice added to ice bath and product submerged. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Green bucket of sanitizer and white bucket at back of kitchen not labeled. CDI - labeled properly.
7-201.11 Store toxic materials to avoid contamination. -P
Chemical spray bottles stored above canned foods at back of kitchen. CDI - chemicals were relocated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Green and white sanitizer buckets stored on the floor.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Visibly soiled dry wiping cloths stored on counter. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Floors with debris throughout facility. |