|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee handling raw shrimp, change gloves, and moving to handle fully cooked wings without washing hands. CDI - Employee hands washed. Discussion regarding when hand washing is needed with PIC. Wings reheated to at least 165F before service. - 0 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs in prep top unit reading 46F. Observed two containers of cheese dip, and one container of cooked pork holding in walk in cooler at 48F. PIC stated cheese dip was left out for too long when prep line was being stocked this morning at around 9:15am. CDI - All items voluntarily discarded. All other items in units holding at or below 41F. - REPEAT - 3 - |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer spray stored above ready-to-eat fried onions. CDI - Sanitizer bottle moved to prevent contamination. - 1 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon stored in horseradish with handle touching food items. CDI - Scoop removed. - REPEAT - 0.5 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee phone charger stored on cutting board. Observed employee phone stored on prep top. CDI - items removed. - 0 - |