|
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 handle noodles with bare hands and store noodles for later use. CDI items cooked immediately. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed raw chicken in reach in unit by wok line, brie over stacked at cheese case, and roasted tomato pasta in dispay case that was above 45F. CDI items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed dried cured meats in deli chef case that was not dated and no information showing food does not have to follow date marking procedures. Verification required. |