|
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 bare handing bread at the salad make station area. CDI-The employee stopped, discarded the bread and donned gloves. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed the turkey and gravy hot holding below 135F in both hot boxes. CDI-Both items were sent back to the ovens to be reheated. It was determined that the turkey and gravy had dropped in temperature when the turkey was being sliced. |