|
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 drinks over food. CDI- moved. Do not store except in a place where drinks can not contaminate items used for customers. (bottom shelf in a designated area) |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked and cooled chili in a hot holding cabinet at 100F reheating according to staff. CDI - moved to the grill to rapidly reheat. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders at 120F. CDI - voluntary discard. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce and cheese at 50-55F. CDI - out of temp portions moved. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label all chemicals. Observed a bottle of degreaser unlabeled. Observed cleaner labeled as sanitizer. CDI - labeled. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer not present in the stand. CDI. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Keep single service protected. Observed cups at register not protected. |