|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf- Observed raw beef thawing at room temperature in prep sink. -CDI- EHS educated PIC on proper thawing methods (in refrigeration or under cold running water). -PIC moved raw beef to refrigeration. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed in-use knives stored on the far back-top surface of prep cooler, where the flip top lid rests when the lid is open. -CDI- PIC moved knives to a clean/sanitized location. |
|
56
|
0.50
|
Meets ventilation & 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 employee food stored in the WIC on top of customer food/produce. Observed employee food stored in low reach-in cooler among customer food. Designate and use separate storage area for employee food. |