|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touch exposed ready to eat crab meat for sushi with bare hands. CDI-food discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two small pans of deli meat above 45F at sandwich station. Temperatures may have been above 45F due to product being stacked too high in pan or product not cooled down to 45F after being sliced. CDI-product cooled down. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on speed rack close to a handsink which may be subject to splash contamination. REPEAT. |