|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee food and drinks to prevent contamination of food or utensils. Observed cut melon for employee meal stored in walk in unit over beverages for restaurant. CDI: Melon labelled as employee food and palced on bottom shelf in walk in. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC cutting lemons and limes for bar fruit using bare hands. CDI: EHS instructed PIC to use gloves when cutting RTE fruits and fruits were voluntarily discarded. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 two bulk dry product containers with scoops stored with handles down into product. |
|
47
|
0
|
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 shelving in back of house area in need of cleaning to remove buildup. |