|
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 open a container of raspberries used for parfaits and contact raspberries with bare hands. CDI- raspberries disposed of voluntarily. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed partially cut melons on prep surface with no one working with them, at above 45 F. TCS food may be above 45 F during periods of prep but in lapses of prep must be kept within required temperatures. CDI- melons moved to walk-in cooler. |
|
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 more frequent cleaning needed of mister nozzles. Black and pink build-up observed on multiplenozzles over exposed produce. |