|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed twist top employee drink stored on prep top/ cutting boards. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut lettuce (47F), red salsa (46F), and green salsa (46F). CDI- PIC voluntarily discarded the items. EHS has noted an improvement concerning this violation. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 several in use squeeze bottles without labels. |
|
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 grease and food debris build up on all equipment throughout the unit. Clean as often as needed to help prevent and reduce the build up. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - Observed several missing lights in the unit. Provide 50 foot candles above any food contact/prep surface. |