|
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 an employee drink stored on a top shelf along with facility product. CDI-The drink was removed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed a large bowl of lettuce sitting on the counter at 52F. The manager stated that the product was about to be portioned. Came back later on and the bowl was still sitting on the counter. CDI-The bowl was moved to the walk in cooler. REPEAT. |
|
31
|
0.50
|
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
Observed several containers of tomatoes, sauteed onions, and pico cooling in the prep coolers. CDI-All the product was moved to the walk in cooler for rapid cooling.
*Product must be fully cooled to 45F or below before it can be ready for food service. (Come January 1, 2019, it will be 41F or below) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee wearing several rings. Employees are only allowed to wear a smooth wedding band. No other jewelry is permitted. |