|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Food employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation after using the toilet room. Observed employee use restroom and began preparing food without washing hands. Employee only used alcohol hand sanitizer before engaing in food preparation. CDI-employee stopped and directed to hand sink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. Observed one pan of chicken held hot below 135F. CDI-reheated to 165F for hot holding. |