|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored above single service condiment cups. CDI: drink was discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy inside hot box at 131F. CDI: gravy was discarded. All other foods inside hot box and other hot hold units were in compliance. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed wings and cut fruit inside walk-in cooler that were made yesterday not bearing a date. CDI: products were date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pico and cheese sandwiches inside 2 door cooler that had expired 7 days. CDI: products were discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at cook area and a few bins of flour and onion ring breading not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes coming out of the dishmachine. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee supplement pills stored on dry storage shelf above and next to dry goods. |