|
4
|
0
|
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. Opened individual milk container on shelves in poultry walk-in. CDI- milk discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Three cutting utensils with meat residue persisting at blade / handle junture stored as clean. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Dry-aged beef case holding at 43F. Ground beef in butchers case avove 41 F. Items moved to freezer for chiiling. Return visit within 10 days to check dry-aged case. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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: Ground beef placed in holding in butcher's case before being cooled to 41F or below. CDI-aged beef and ground beef moved to freezer for rapid cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Soiled interior of cabinet at meat prep table. |