|
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 a lidded drink stored over produce and single use items today. Drink discarded to correct. |
|
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 the produce handsink blocked by a boxes of potatoes that were stacked high. Potatoes moved so handwashing could take place. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed spinach dip that is made in-house on 3-18 and it had an expiration date that was 6 days out. Discussed with managers that this product can only be held for 6-7 days if being stored at 41F or less. This product was holding at 45-47 today and can only be held for four days. Products discard dates will be changed.
Repairman called to get display unit temperature down. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean dishes stored on a soiled drainboard today. |