|
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. Employee drink stored on shelf above prep area. CDI - Staff discarded per PIC instruction. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pre cooked eggs holding below 135F in hot drawers. CDI - Reheated to 165F+. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spoon used to stir drinks held in sanitizer per corporate instruction. CDI - Sanitizer dumped and spoons sent to be washed; recommended that spoons are kept in dry containers and washed every 4 hours. No points deducted as facility was following corporate instruction. EHS will follow up with DD corporate to ensure all facilities cease this procedure. |
|
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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface cutting board with heavy scoring at sandwich flip top. Replace damaged gasket on low prep cooler behind register. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside sandwich cooler, splatters from outside of ice cambros, and build up from walk in cooler shelves. |