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2-2B: Employee drinking strawberry milk from a bottle in the kitchen food prep area Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee discarded drink
4-2B: .05(7)(a)1Canopener and drink nozzles had a build up of debris Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)
Corrective Actions: Items were properly cleaned
6-1A: .04(6)(f)Multiple items in the top of the prep cooler abov e 41F Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items discarded
6-1B: .04(6)(f)Items on the steam table not above 135F Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Items were reheated to proper temperatures
All cold and hot holding assessed all items in compliance other than those noted
Make sure dishwasher testing device readily available to test dishwasher
Make sure all employees with hair longer than a half inch wear proper hair restraints