|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee work with raw eggs and then go back to ready to eat foods without handwash between glove change. CDI PIC instructed employee on proper handwashing and hands washed and new gloves donned. Repeat |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot holding cabinet bbq, gravy, gyro meat, and chilli held below 135 degrees. CDI Items reheated and placed on time until hot holding cabinet can be repaired. 10 day verification required. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed hot holding cabinet not maintaining items above 135 degrees . 10 day verification required. -0 points- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on faces of equipment and shelving where clean dishes stored. -0 points- |