|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Properly store employee beverage to prevent contamination. Observed employee drinks stored improperly on prep surface upon entry into the kitchen. CDI, drinks removed and relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper methods for cooling foods. Observed a container of chicken that had just been prepared; temp above 45F and cooling in top of prep unit. CDI, container removed and relocated to walk-in to properly cool. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C. Observed employees handling food with watches and bracelets on.- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed employee drying pans with paper towel. |