|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
~ 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 1 package of salmon cold held at 48 degrees F. CDI, operator voluntarily discarded salmon. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204-112 Temperature Measuring Devices-Functionality - PF - Provide an accurate temperature measuring device to measure ambient air temperatures. Observed thermometer not functioning in rotisserie case. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean knives stored in holster and accumulating rust residues on clean equipment. Observed clean knives wedged against holster and soiled area of wall at 3 compartment sink.
4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed soild aprons overstacked in container and in contact with a storage rack in walk in cooler. |