|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes and attempt to handle clean dishes without washing hands and donning new gloves. CDI by intervention and education. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken in reach in cooler measuring above 41F. CDI by rapidly cooling in walk in freezer. Chicken measured below 41F by end of inspection. |