|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter pizza area and begin to don gloves without washing hands. CDI-employee stopped and directed to handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced meats and cheeses overstacked at deli prep area and above 45F. CDI-excess product out of temperature removed and put into cooler. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers still attached to avocados being used for sushi. Remove stickers prior to washing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from tracks of display units and on shelving under sandwich prep unit. Cleaning needed on notebooks used for storing letters/recording pH in sushi area. |