|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep counter. CDI - Relocated to low shelf. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer concentrate empty at dish machine and machine testing at 0ppm. CDI - Concentrate replaced and line primed; now testing at 100ppm chlorine. |
|
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 Reach in cooler holding sausage and cheese above 45F; ambient temp inside holding at 54F. CDI - Maintenance adjusted temperature settings and food returned to acceptable temp range within minutes. EHS will follow up on cooler. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Oatmeal scoop stored in standing water at room temperature (64F). CDI - Scoop and container sent to dish area for precessing |