|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - Hands must be thoroughly washed upon entry to kitchen, between task change, between glove change, before donning gloves, and frequently during operations. Observed employee enter kitchen and serve food after processing money at Starbucks and without washing hands. Gave instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain TCS foods at approved temperatures or time. Observed pizza make table not maintaining approved temperature. Items were above 45 F for less that 4 hours. Removed the foods for quick rechill and service arrived while on site. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed pizza make table not operating to hold required temperatures. Unit had been serviced last week and repair service arrived while on site. |