|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing dishes change gloves without hand wash between glove change to go from working with dirty to clean dishes. CDI by instruction. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links in rear kitchen overstacked and below 135 degrees on top layer. CDI discarded top layer. Observed sausage gravy on hot bar below 135 degrees CdI discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing. -0 points- |