|
6
|
0
|
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 briefly wash hands then recontaminate at faucets. CDI- PIC corrected and hands were re-washed. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cheese sticks in hot box 104F. CDI-PIC voluntarily discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: Found significantly dented can of salsa on shelf with in-service cans. Designated area for storage of dented cans was occupied by in-service food. CDI- in-service food moved out of designated area and dented can placed in designated area. |