|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee slice lemons used for beverages with her bare hands. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils being stored in the bar handsink. CDI by removing all items from the handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses in a cheese case above 45F and several foods in a flip top cooler that were over the container fill lines and above 45F (see chart). CDI by separating the foods in the flip top cooler into multiple containers and placing the cheeses in the walk in cooler for rapid cooling. |