|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed a employee bottled water stored on top shelf above prep table at baking area. CDI - drink was relocated. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed spaghetti sauce cups in hot box at 93F. CDI - reheated to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P .
Observed sliced ham in walk-in cooler dated 2/8/16 that had exceeded 7 day date mark. CDI - ham was discarded. |
|
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 several salads cooling in reach-in cooler > 45F with lids on. CDI - all salads transferred to walk-in to properly cool. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed one quat sanitizer bucket on front line at 100ppm. Bucket changed out to proper concentration. |