BRYAN FOOD XCHANGE - SERVICE

Proper Cold Holding temperature (41F/45F) - 3; Proper Hot Holding temperature (135F) - 3; Food from approved source; in good condition, safe, unadulterated - 3; Hands cleaned and properly washed; Gloves used properly - 3; No bare hand contact with ready-to-eat foods - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1; Approved thawing method - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1

Hands cleaned and properly washed; Gloves used properly (-3pt); No bare hand contact with ready-to-eat foods (-3pt); Proper Date Marking and disposition (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Non-Food Contact surfaces clean (-1pt); Adequate ventilation and lighting; designated areas used (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Adequate handwashing facilities: Accessible and properly supplied, used - 2; No Evidence of Insect contamination, rodent/other animals - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Food and ice obtained from approved source; Food in good condition, safe - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; No Evidence of Insect contamination, rodent/other animals - 1; Proper Hot Holding temperature(135°F) - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Food and ice obtained from approved source; Food in good condition, safe - 3

No Evidence of Insect contamination, rodent/other animals - 1

Wiping Cloths; properly used and stored - 1

Proper Hot Holding temperature(135°F) - 3; Toxic substances properly identified, stored and used - 3; Other Violations - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper cooling time and temperature - 3; Food and ice obtained from approved source; Food in good condition, safe - 3

Single-service & single-use articles; properly stored and used - 1

Toxic substances properly identified, stored and used - 3; Proper cooling time and temperature - 3; Environmental contamination - 1; Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Hot Holding temperature(135°F) - 3

Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4

Improper Cooling for Cooked/Prepared Food 5; Lack of Good Hygienic Practices 4; Hot Hold Temperature Violation(s) (135 F) 5

Evidence of Insect Contamination 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Hot Hold Temperature Violation(s) (135 F) 5; Unsound Condition 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Lack of Good Hygienic Practices 4

Hot Hold Temperature Violation(s) (135 F); Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair; Unsound Condition; Lack of Good Hygienic Practices; Improper Cooling for Cooked/Prepared Food; Thermometers Not Provided/Accurate/Properly; Cross-Contamination of Raw/Cooked Foods/Other