|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 bottled employee beverages on back prep table. CDI: moved to bottom shelf. Recommend cup with lid and straw. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside main flip top prep cooler inlcuding pico at 44F, shredded lettuce at 43F, mozzerella at 43F, salsa verde overstacked at 50F, and chicken at 43F. CDI: all items were removed and placed inside walk-in for rapid cooling. Advised to turn thermostat down, keep lids closed when not in use, keep items below fill lines, and cooling just prepared items down to 41F/below prior to placing inside unit.
VR by 7/4/19 |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on undercounter 3 door cooler and walk-in freezer. Cutting boards that were worn had been replaced. Improvement noted. |