|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods being stored in large containers without lids. Container of chicken bouillon had obvious contamination from an unidentifiable liquid. CDI - Contaminated bouillon was voluntarily discarded. Employee covered all containers. 1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop in rice bin being stored with handle in direct contact with dried rice. CDI - PIC removed handle from food. 0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single use margarita mix containers being reused to store and dispense margarine at grill station. EHS reminded PIC that single use containers are not created to withstand constant wash and reuse. CDI - PIC moved margarine to to reusable containers. Repeat. 0.5 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee yogurts being stored in conjunction with customer food in server prep unit. CDI - PIC relocated to bottom of unit. Repeat. 0.5 pts. |