|
4
|
1
|
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 employee bottle of Body Armor stored in reach in mixed in container containing bags of food. CDI - Body Armor drink was discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to dish machine blocked by rolling trash can. CDI - Trash can was moved. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 bags of rice cooling overnight in WIC 3 of the bags were above 41 F. Bags held thin portions and were opened to allow air flow, the majority of the bags of rice were in temperature. PIC stated rice is usually cooled in these bags in the WIF and then moved into the WIC when the temperature is below 41F. CDI - Rice was voluntarily discarded. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces, dressings, and oils throughout kitchen without labels. CDI - Employees added appropriate labels to all bottles. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottom of small convection ovens on sushi line. |