|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11 (D) Preventing Contamination from Hands - P,PF When using bare hands to dispense foods added as an ingredient, contamination from hands shall be avoided by cooking food to 165F or more and discarding remaining ingredients in hands after finishing prep. Observed food employee hand dispensing pizza ingredients and then putting remiaing ingredients back into container after pizza is finished. -3- REPEAT |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
Yes |
8-103.12 Comply with the procedures in the State variance. Maintain records as required.-P/Pf Observed no written procedure in-store as required by variance approval letter. VR no later than 06/08/2019 to ensure facility has a copy of the procedure submitted for approval by the State. -1- REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal pans. -0- |