|
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 2 unlabelled employee drinks stored in reach-in refrigerator over facility food - either label each bottle or place all employee drinks in pan labeled "employee drinks" - store all on bottle of refrigerator where they cannot spill onto other items. CDI by moving drinks |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) Maintain all TCS foods in cold holding at 45F or less - observed facility-made tartar sauce at 46-53F. Was in ice bath, but need to add cold water to better distribute cold to container - CDI by adding water to ice |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours - observed ham, sauces in squirt bottles, unlabelled; label with proper date so that temperature window can be determined - CDI by removing to re-label |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods - observed no thin probe thermometer being used. |