|
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. Observed employee drink covered with straw but stored on same shelf as single service cups. Cups were in sleeves. Best practice is to separate employee drink storage from single service items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Found multiple containers of food on speed cart in kitchen under no temperature control. Refer to temperature cart. CDI- mashed potatoes voluntarily discarded. other itemsmoved to walk-in for rapid chill. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Found sausage patties and links cooling at room temperature tightly covered. CDI- both items voluntarily discarded. |