|
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. Observed employee beverage stored on drainboard of 3 compartment sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed watermelon at 48 degrees F. CDI, operator voluntarily discarded watermelon. |
|
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 cut melon not date marked in walk in cooler and cut canteloupe with a discard date of 2/17. CDI, operator voluntarily discarded foods. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout prep area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean utensils stored on container collecting water on drainboard of 3 compartment sink.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store singe-service articles in a clean, dry area and 6 inches from the ground. Observed single-service towel napkins stored on ground towards walk in cooler. |