|
4
|
0
|
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 employee drink stored on prep surface with food and another employee drink stored over clean utensils. CDI-moved to better locations. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed grill scraper stored in hand sink. CDI-removed and taken to be cleaned and sanitized. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over ready to eat food in prep cooler and raw shell eggs stored over ready to eat foods in walk in cooler. CDI-items rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chimichurri sauce sitting on counter above 45F and also observed items in flip top prep unit above 45F. CDI-chimichurri sauce put into cooler. Ambient air temperature in flip top unit at 45F. Unit turned down to be able to maintain correct temperatures during busy times. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 items with expired date label. CDI-items discarded.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items made today with incorrect date label of tomorrows date. CDI-items labeled correctly. |
|
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 stew cooling with lids tightly covered in plastic containers. CDI-pans vented. Use metal containers in the future to facilitate cooling process. Observed other items cooling correctly uncovered, in small portions in metal pans. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of margarita mix stored in splash zone of handsink. |