|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep table. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed PIC touch pasta. PIC said the pasta was for tonight's dinner and would be reheated to 165F. Do not handle ready to eat foods, use gloves, utensils even if reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods at front of walk-in 1 and 2 >41F. Speed racks covered with plastic bags may be blocking air flow. Cooler may need to be turned up a few degrees. Store the most shelf stable or items not requiring refrigeration closest to door. Examples-breads, coffee, raw uncut vegetables. Verification required.
CDI-double stacked beans disposed of. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 utensils in container of water.
3-304.12 In-Use Utensils, Between-Use Storage - C Observed unwrapped ice wand in freezer. After ice wand W/R/S wrap with clean cling wrap before putting into freezer. |