|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of raw chicken breast at 48F in reach in cooler by prep line. PIC stated that the chicken had been held in reach in since the day before. CDI - PIC voluntarily discarded item. -1.5 points- |
|
35
|
0
|
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 unlabeled plastic bottle later identified to be Worcestershire sauce. CDI - PIC labeled the bottle. -0 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 plastic scoop in container of sugar with handle making contact with product. CDI - Scoop was positioned as to not make contact with food item. -0 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up, cheese, and debris in cold holding drawer under grill. Recommend higher frequency of cleaning. -0.5 points- |