|
6
|
2
|
Hands clean and properly washed |
No |
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 hands and recontaminate them by turning faucets off with clean hands . Corrected via instruction and employee rewashed hands properly. |
|
19
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens at 121 degrees F. repeat violaton. CDI placed item on time and provided paper work on tphc. |
|
47
|
0
|
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. Minimal cleaning needed on meat case. -0 points- |