|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoObserved personal drink to be set up on table next to food being prepared. Do not store personal drinks on food prep surfaces or near customer food. -CDI Drink was moved. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking Facility staff were cooking chicken using a non-continuous cooking process with a cooling step in between marking the chicken and finishing it in the oven. This requires that the Application and Written Procedures for Non-Continuous Cooking of Raw Animal Foods sheets be completed if this sort of process is to be used. -CDI The chicken was marked and a continuous cooking process was used instead. Do not use non-continous cooking processes without completing a sheet for each individual process and having it first approved by the Health Department. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved serving line prep cooler to be holding an air temperature of 51F. Ham salad and cut leafy vegetable in the cooler were found to be at 50F. -CDI Item were discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
The facility has pre-packaged self service items. Any pre-packaged self service items must now be labeled properly. Labeling instruction sheet was given. -CDI |
|
38
|
1
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryObserved staff members handling food with rings that had gems and braclets/watches. Only soild metal rings with no gems, cut outs or in-lays may be worn while working with the food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationIn-use wiping cloths shall be stored in containers of proper santizer and the containers be stored up off of the floor. Observed some wiping rags left stored out on tables and carts. Observed sanitizer container set on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed utensils to be stored in caddies with the food contact surface up instead of the handle up. Always store utensils with the handle up.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing |