|
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: Employee recontaminated hands at hand sink after washing by touching faucets. CDI- corrected employee and hands washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found rolled sushi holding above 41F in display case. CDI- moved packages to freezer for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date marking system for RTE foods consists of a card file system. For king crab, snow crab, and cooked shrimp found multiple cards for each item with both batches placed in same container. It is impossible to determine which items are from the older batch. CDI- discarded most recent card for every RTE food. |