|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed food employee put on hair restraint, touch head then handle clean single-service gloves without washing their hands,. CDI by instruction. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Gehls cheese sauce not held 121 degrees F. CDI, cheese sauce voluntarily discarded by PIC and in unit over 4 hours according to PIC. CDI, operator voluntarily discarded cheese. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of cleaning agents stored over single-service gloves on shelf. CDI, cleaning agents relocated for proper storage. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. VR to ensure proper thermometer provided. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing jewelery while handling food. |