|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Food employees shall wash their hands before donning gloves. Observed employees not washing hands in between glove changes. CDI, by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed items in chef display including turkey burgers, crab cakes, tortellini salad, and cheddar stuffed potato above 45F. CDI, all items removed from case and transferred to walk-in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked including deli cheeses not on date mark exemption list. CDI, by instruction; gave instruction. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Ensure foods that are packaged in a food establishment and stored for customer self display is properly labeled. Observed packaged food for customer display only having the store number present for the address. Package needs to have the full physical address of where the food was packaged. This does not meet proper labeling requirements. CDI, by instruction; left information with PIC. |