|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Hands shall be washed in between glove changes. Observed employees put on and change gloves without handwashing. CDI handwashing. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be at 135F and above. Observed hot dogs at 121F, molded chili at 125F, and grilled chicken at 109F. CDI chili discarded and other items reheated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a sanitizer bucket in between uses. Observed wet cloth used to wet pretzels for salting on prep surface. Informed employees to use a water bottle instead of wet cloth. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service items shall be stored up off the floor. Observed cups stored on floor behind counter. |