|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on shelf above prep table. Do not store employee drinks above prep areas. Store in a separate area, such as a low shelf. 0 pts. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pickled vegetables in walk-in cooler were prepared on 2-7 and had not yet been discarded. PIC states that vegetables are prepared using a “hot” pickling method. If establishment uses a “cold pickling” method these vegetables do not need to be date marked and used within 7 days. CDI - PIC discarded pickled vegetables. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No time labels present on garlic oil and garlic butter. CDI - PIC discarded items. PIC also sent blank TPHC form to use for hollandaise sauce for brunch. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while still wet. Utensils shall be adequately air dried before stacking. 0 pts. |