|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee pick up sticker from ground then proceed to food preparation and filling drink handling clean single-service articles. Observed employee touch soiled garbage in garbage can but not wash before handling clean equipment. CDI, employees washed hands. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P -Observed Mac and cheese commercial RTE TCS reheated to 122 degrees F. CDI, Mac and cheese placed back in oven to continue reheating to 161 degrees F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean towels on ground in upstairs office. |