|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, bulefin tuna, shrimp tempura, sliced lettuce and tofu that were cold holding above 41 F. CDI- Items were placed in cooler and allowed to chill. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed fillets of tuna and salmon thawing in prep sink at room temperature. CDI- Items were removed and placed in cooler. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scoop ice with exposed fingernail polish. CDI- Employee will wear gloves while scooping ice or doing any other activity involving food preparation |