|
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 1 employee beverage stored on prep surface.
CDI - removed from table. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
observed stickers and sticker residue on stacked containers stored as clean on the drying rack.
CDI- wash, rinse, and santitize.
observed food residue on can opener blade.
CDI - wash , rinse, sanitize. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P observed chicken breast in walk-in cooler that was not marked for time.
CDI- form provided at later point in inspection. keep form readily available during inspection. Link form to food in storage. |
|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
observed beans in walk-in cooler cooling from yesterday at 44F.
CDI - beans moved to blast chiller at cooled to below 41F. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
observed employee cell phone stored on food prep table in cold prep room. |