|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee wash hands for less than 15 seconds and not use a barrier to turn off faucet. CDI hands washed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pans of queso and portioned cups of queso that was at 129-131F. CDI items sent to kitchen for reheating. Suggest facility use TPHC or ensure temperatures are held at 135F or above during service. |