|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as sliced tomatoes, sliced lettuce, and shredded cheese that were stored above 41 F. PIC stated that items were in prep cooler for two hours. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT Half points taken because improvements have been made. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on hot line that were not time stamped with time in nor time out. CDI- Time stamp was placed on items by PIC. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees preparing and serving food with exposed fingernail polish. CDI- employees were told to put on gloves. Employees put on gloves.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing beard guard while working with food. |