|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored covered, and below food contact surfaces. Observed employee beverages uncovered and stored on food contact surfaces. CDI by relocating employee beverages and covering. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Store ready to eat foods seperated from raw animal foods. Obserevd cooked rice stored in contact with raw chicken and sitting in raw chicken juice. CDI by voluntary discard of rice. |
|
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 Holding- Maintain cold held TCS food items at 45F or below. Observed rice and chicken wings stored on food prep tables < 135F. Foods in cooling process must be stored in refrigeration once temperature falls below 135F. CDI by placing rice and wings in refrigeration for rapid cooling. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Cool foods in shallow layers, in refrigeration. Observed rice and chicken wings cooling in deep containers. CDI by palcing in shallow pans and placed in refrigeration. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness-Hair Restraints- Food employees must wear effective hair restraints during food prep. Observed food employees handling food without hair restraint. CDI by adding hair restraints. |