|
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. Observed employee storing personal food in hot box above cafeteria foods and an employee's personal drink stored on prep table next to bags of chips. CDI- Food and drink removed and properly stored. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed salads and taco meat cooling in fridge unit in sealed containers. Salads must properly cool to 41 per TPHC procedure. Need to ventilate cooling foods to speed up cooling. CDI- Containers opened and placed in walk in freezer to ensure rapid cooling. Observed lettuce at 34 and taco meat at 41 just prior to service using TPHC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket used for wiping down surfaces, at 0 ppm. CDI- Sanitizer re-made to proper strength. |