|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee touch face and adjust mask on face then handle clean baking pan without washing their hands before handling clean equipment. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken overstacked in prep cooler between 45-46 degrees F. CDI, chicken voluntarily discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed noodles and sauce thawing in bags at ambient room temperature in 3 compartment sink. Ensure thawing completed under refrigeration, in cooking process, or under running water at 70 degrees F or below. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer available in rotisserie chicken hot hold unit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed prep sink with caution tape and not kept in good repair. PIC stated leaking. Repair |