|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee place raw chicken on grill and begin to handle clean tongs and pan for cooked chicken without removing gloves and washing hands. CDI-employee directed to remove gloves, wash hands and don clean gloves. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
. . 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed items just reheated on steam table well below 165F. Ensure reheated items in microwave are stirred thoroughly before placing out in steam well. CDI-all items reheated to 165F+. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications not stored properly over boxed food items in dry storage. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 ice scoop stored on side of ice bin which could be subject to splash contamination from handsink. |