|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on food prep surface. CDI- removed |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed food employee temp cooling, cooked chicken with the back of his hand. CDI- discarded; instruction provided |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cut leafy greens cold held at 48 F. CDI- placed on TPHC |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked chicken stored in covered platic container at 75 F. CDI- discarded |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit or garbage receptacle or shall beremoved in a WAREWASHING machine with a prewash cycle4-603.12 Observed pans rinsed in can wash prior to cleaning. CDI- procedure stopped |