|
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 employee beverage stored on prep table with exposed food.
CDI by moving to below table. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
observed raw pork stored in contact with cabbge,
observed raw pork stored over raw cabbage.
CDI by rearranging storage order. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
observed chicken cooling in reach-in cooler inside deep container.
observed shrimp cooling in prep cooler top in deep container.
CDI by moving food items to freezer for rapid cooling. observed food items cooled to 45F prior to departure. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed dry food stored in container with lid that was too small to cover container.
observed vegetables stored on the walk-in cooler floor. |