|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
(NO POINTS DEDUCTED)
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-502.12 ( C ) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P Observed raw (not frozen)fish vacuum sealed packages. CDI fish removed from vacuum packages. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw fish in pull out cold holding drawers. CDI all raw meats stored according to final cooking temperature. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce reheated and placed into steam table that was never turned on; Observed meat sauce measuring 70 F. CDI meat sauce reheated and held hot on grill top until steam unit reached required holding temp. (meat sauce according to staff had been out 1 hr) |