|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands after handling money for 4 secs, and cut of faucet with bare hands. CDI- Employee rewashed hands per proper instructions.
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in prep sink. No soap was used. CDI- proper instructions were given. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam table that were 128 F. PIC stated that they have been in the steam table for one hour. CDI- Commercially processed items were properly reheated. |
|
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 diced chicken, shredded sesame chicken, and sliced turkey that were above 45 F. Observed sliced tomatoes, sliced lettuce, and sliced roast beef that were between 42 F and 45 F. CDI- Items above 45 F were placed in walk-in cooler an allowed to chill. No corrective items were done to other items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shredded lettuce sitting on the floor of walk-in cooler. CDI- Items was moved to bottom shelf. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed food employees preparing food without hair restraints. Pulling your hair back does not constitute a hair restraint. |