|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf comingled with facility food in walk in cooler. CDI - Employee drink relocated to low shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Beef topping and cooked chicken topping prep and resting on prep counter above 45F. CDI - PIC placed items in walk in cooler for rapid cool down. |
|
41
|
0
|
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. Tongs stored in container of cooked chicken wings with handle portion contacting wings. CDI - Tongs removed from container. |