|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink (can drink) stored on clean dish rack with/above clean pans in dish area. Drink did not have a lid and straw. Keep all personal drinks covered and stored below food service items. CDI-discarded |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Observed small amount of red potatoes covered cooling in reach in cooler (61F). Potatoes taken off heat 12:15/12:30. Potatoes 45F at end of inspection.
3-501.15 Cooling Methods - PF Observed cut melon and fruit mix cooling covered in reach in 50F. CDI-vented. reach in cooler ambient temperature 38F. Melons 45F at end of inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C: Observed raw turkeys stored in standing water. Turkeys were thawing under cold running water, but not free flowing. Water must be free flowing and draining to allow proper thawing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape residue on sides of containers. Repeat.
4-602.13 Nonfood Contact Surfaces - C: Dust black floor fan near storage area. |