|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed fod employee glove hand raw chicken, change gloves without washing hands.
CDI- instruction provided; corrected |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee glove hand raw chicken then change task to work with cooked chicken without washing hands. CDI- instruction provided |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, pico de gallo, corn salsa and shredded cheese at 48 F or hogher in top of prep unit. CDI-Placed on TPHC HAVE SPOKEN WITH REGIONAL GM ABOUT BENEFITS OF USING TPHC FOR HOT HOLDING AND COLD HOLDING VIOLATIONS. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 105 F, no grease on pans. CDI- raised above 110 F. |