|
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 a few employee beverages stored on prep surfaces upon arrival for inspection. CDI: Food employees relocated beverages. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed medium sized metal insert pan of taco beef in steam well not reheated to correct temperature- 127F. PIC stated product began reheating approx. 1 hour prior. CDI: Education provided and food employee reheated taco beef to above 165F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed can of electrical duster spray stored above plastic bottles used for storing bbq sauce. CDI: PIC relocated spray can to approved location. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths throughout facility stored on prep surfaces upon arrival for inspection. CDI: Food employees placed wiping cloths in sanitizer buckets. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored above three compartment sink with moderate to heavy scoring |