|
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 an employee drink with the lid not tight fitting & lunch with fork in it and the lid not tight fitting stored on top of the oven. Place all personal food and drinks in a place that will prevent contamination of foods or utensils. CDI- Placed items on a shelf under a prep table. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
No Points Deducted:
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed packs of butter stored in the small refrigerator in the hall dining room at 51F-52F. CDI- Discarded. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed 2 large bins of food unlabeled in the pantry. CDI- Employees labeled them as sugar and bread crumbs. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the small refrigerator in the hall dinning room not holding items below 45F.
Observed a thick layer of ice in the back of the refrigerator. Defrost unit.
Observed the refrigerator door not tightly closed due to rubbing against the cabinet wall. Repair area to allow refrigerator to close properly and completely.
SUGGESTION: Do not store any potentially hazardous items in this particular unit. All potentially hazardous items come from the kitchen, and per kitchen staff, they will provide any butters or other potentially hazardous items when requested. |