|
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 wash hands for less than 15 seconds and turn off facuet without a barrier. CDI hands rewashed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to touch face and hair and went to handle clean utensils. CDI gloves discarded and hands washed. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hashbrowns and sausage, egg and cheese sandwiches at buffet and sausage, egg patties, hashbrowns, sausage egg and cheese sandwiches held in a hot box below 135F. Hot box was at an ambient air temperature at 130F. CDI unit raised up and foods reheated. Suggest TPHC |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed melon that was sitting on ice at 50F. CDI melon pushed down in ice instead of sitting on it. Suggest facility use TPHC. Repeat. |