|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
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 food employee wash hands and cut off nozzles with bare hands. CDI- employee wash educated on proper handwashing and rewashed hands. REPEAT (half points due to improvements) |
|
21
|
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 cheese sauce in container that was hot-holding at 119 F. CDI- Cheese sauce was placed on TPHC. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service plasticware and napkins stored underneath hand sink near front counter. CDI- PIC discarded single-service items. |