|
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 beverages stored with single service items and on equipment in the kitchen.
CDI- moved to designated storage area. |
|
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
observed sliced turkey and ham at meat slicer >41F. Limit amount of time that TCS foods stay off of temperature control.
observed chicken thawing in prep sink > 41F.
observed multiple containers of food overfilled with product. do not fill over top of container.
CDI- moved foods to walk-in for rapid cooling, observed foods at 41F or below prior to departure. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
observed multiple wet stacked pans on the drying rack. |
|
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 multiple employee personal items (jackets, purses) stored with single service articles. |