|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store all employee drinks in a sanitary manner with lid and straw below food, food contact areas, and single served items. Observed 2 employee drinks on middle shelf of wok line rack for spices. One drink did not have straw. Gave instruction and moved drinks. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Single use glove must be used on clean hands for processing all foods that will not be cooked to 165 F throughout product.. Items such as carrots, broccoli, cabbage, for use in stir fry will be served ala dente in most dishes. Observed employee cutting carrots without gloves. Gave instruction. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
All ready to eat food items that will not be used within 24 hours must be date marked. Products stored at 41 F or below can be held for 7 days, products stored between 41 - 45 F can be held for 4 days. Given as information only. |