|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands Food employees shall not contact ready ot eat foods with bare hands. Observed raw vegetable prep with bare hands, sashimi prep with bare hands and bartender cutting fruits with bare hands. CDI- instruction provided |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 TCS foods cold held shall be maintained at 45 F or colder at all times. Observed cut leafy greens and tomatos cold held above 54 F. CDI- Placed on TPHC. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 Observed food employee at salad station handle cut seared tuna and salad without changing gloves. CDI- instruction provided If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P |