|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed goat livers slacking in main prep room (with ambient temp of 57F) at 20F.
EHS discusses proper thawing methods with PIC and advises slacking/thawing in walk in cooler. (-0.5) |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler wearing large smart watch. EHS advises that hands and arms should be free of jewelry while engaging in food prep. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth laid dry by 3 comp sink. EHS advises staff to hold wiping cloths in proper concentration of sanitizer. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed several cutting boards with deep scoring in prep room. Replace boards when they become “fuzzy” and no longer smooth or easily cleanable. (-0.5) |