|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of shrimp, diced chicken, and provolone cheese that were stored above 41 F in prep cooler. Shrimp and diced chicken were cooked and cooled yesterday according to management. They were placed in prep cooler this morning. Provolone cheese was stacked above line of container. CDI- Items were placed in walk-in cooler to cool. Provolone cheese was consolidated and placed in walk-in cooler. Guidance was given to not stack above line of container. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of seasoning not labeled, stored near prep cooler. CDI- container was labeled. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees performing food prep without wearing hair restraints. CDI- Employees put on hair restraints. |