|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Properly store employee drinks; Observed employee drink stored on prep table in kitchen area. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Protect food from contamination by practicing no bare hand contact; Observed employee bare handing sandwiches in kitchen area; sandwiches discarded. employee put on gloves and properly handled food items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Properly cool PHF products; Observed cooked sausage patties cooling at room temperature measuring 80 degrees; sausages placed into refrigerator. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
(general comment) Properly thaw PHF products; Observed raw shrimp thawing at room temperature in standing water. Shrimp placed under running cold water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Keep facility free of pest; Observed flies throughout kitchen area. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage; Observed numerous knives stored between prep table and holding unit on surfaces that are no easily cleaned. |