|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Oysters stored over peaches, raw chicken stored over fruit, cooked and raw lamb. CDI- Chef Brian corrected storage. repeat |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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. Cooked lobster rolls and sweet potato tater tots mix in front service area with no date on containers. Both advised taken from larger batch in the walk in cooler. CDI- Employee directed to add dates from larger batch to smaller ones on the line. repeat |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Cooked lamb meatballs cooling in walk in cooler tightly covered and with other items stacked on it. See chart for cooling times and temperatures. CDI- method corrected. (0pts) |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. More than two employee's not wearing hair restraints during active food preparation and service, employee wearing watch during food preparation. Provide hair restraints, remove watches and bracelets. repeat |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on HVAC vents and surrounding ceiling tiles in the preparation areas and dish room. Cleaning is needed. (0pts) |