|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee wash their hands and then turn off the faucet with bare hands. CDI-Educated PIC and explained the violation. Had employee rewash their hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken wings and pork in the walk in cooler holding above 41F.CDI-Per PIC the chicken wings and pork was prep this morning around 11am and placed in the walk in cooler to cool. The chicken and pork was taken out to be seasoned and placed in walk in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed spices and seasonings on a cart without labels identifying what they are. |
|
47
|
0.50
|
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.-Observed black build up in between the gaskets of reach in unit. |