|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee not vigorouslyu rub hands for 10 to 15seconds when washing hands. CDI by instruction. Observed employee not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observd dressings that were labeled "keep refrigerated" above 45 degrees F in flip top prep unit. CDI, operator voluntarily discarded foods and instruted to not store any TCS foods in unit until repaired. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed garlic butter with a date of preparation of 11/11, crab aslad with a date o preparation with 11/23 |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.Observied vacuum packaged fish thawing when commercial packaging stating to remove after thaw but thawing under vaccum packaged state. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed some soil accumulating on floor of kitchen and hard to reach areas. |