|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Commercially packaged cold smoked salmon stored over ready to eat commercially packaged beef in walk in cooler. CDI- Chef James Smith corrected storage. (0pts) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor mold like build up on the inner ice shield near the chute. Cleaning is needed. Repeat (all other items stored clean as required) |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Pan of sliced steaks and cooked beef at 58F in reach in cooler. Pan of rice in the same cooler at 59F. Both items were date marked 3/12 preparation. Employees in the prep area advised they are not certain as to use of the products. CDI- Chef James Smith voluntarily discarded both. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees not wearing hair restraints during active food prep and ware washing. (0pts) |
|
54
|
0.50
|
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. Employee beverages and jackets stored on equipment and co-mingled with facility prep areas. |