|
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.
Employee food and uncovered drink stored on counter of kitchen. CDI - drink discarded and food relocated to designated area. |
|
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
Cabbage and veggies and rice and beans cooling on counter < 135F. CDI - products moved to reach-in freezer and reach-in cooler to properly cool down with lids half way on.
Potato salad at 63F inside reach-in cooler cooling with lid on after 3 hours. CDI - lid removed and product left to rapidly cool properly. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
A few wet cloths stored on counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment - 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
"Household use" hot plate used for holding stored at back storage area. |