|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
F2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employee eating near 3 comp sink. Must eat in designated break areas. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Fish 120F. Reheated to 170F |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Clean can opener attached to table. |