|
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. One employee drink stored on prep table upon entry to kitchen. CDI- Drink relocated without being asked. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer dispenser at three comp sink dispensing at 0ppm. CDI - Empty concentrate bottle replaced with new full bottle; now dispensing at 400ppm. |
|
21
|
0
|
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 Previously frozen and pre-cooked chicken breasts and sausage patties in cold drawer with no date marks. CDI - Items correctly back dated. Other items in facility are appropriately date marked. |
|
31
|
0
|
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 Egg sandwiches made to day were wrapped and placed in the cold drawer to cool. CDI - Wrapping removed and sandwiches placed on sheet pan in reach in freezer for rapid cool down. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from cold drawer gaskets. Improvement noted from last inspection. |