|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling cooked hamburger patties and sliced cheese without gloves on. CDI- product was discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 containers stored clean above the 3 compartment sink with visible food debris on them. CDI- items set into wash basin of 3 compartment sink for recleaning. |
|
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 Observed creamers above 45F in an open air cooler that said 'keep refrigerated' on the label and chili above 45F in an open air cooler. PIC stated the chili was removed from the steam well and placed into the open air cooler for cooling. CDI- chili relocated to walk in cooler and creamers were relocated to a reach in cooler. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers above the 3 compartment sink. |