|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs at salad station that were stored above 41 F. CDI- PIC voluntarily denatured and discarded eggs into trash. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer that was not wearing an effective hair restraint. CDI- employee pulled hair back and placed hair restraint on so it is effective. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at prep stations. Replace/resurface cutting boards. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers left on exterior of containers once they were cleaned. No containers were stacked on top of effected container. CDI- stickers were removed and containers were properly cleaned. |