|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tripe from yesterday not cooled to 45F yet. CDI: Tripe discarded. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed ground, smoked shrimp with no label. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint. CDI: Restraints donned. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop with no handle in spice bucket. CDI: Scoop replaced with one that has a handle. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed animal crackers container being used for ground pepper. Observed plastic SS container being reused for a sauce. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fans with excessive dust. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
|6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles near WIC. Replace ceiling tiles. |