|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed empty employ beverage stored over wsh compartment of 3 compartment sink. CDI- removed; instruction provided |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. Observed food employee glove handle raw chicken then handle other equipment with soiled gloves, rmeoved gloves and regolve with no hand wash. CDI- asked to wash hands; instruction provided |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above.Observed sausage hot held at 125 F. CDI- discarded |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
FOOD debris on EQUIPMENT and UTENSILS shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a WAREWASHING machine with a prewash cycle 4-603.12 Observed pans rinsed in can wash prior to cleaning. CDI- procedure stopped |