|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in prep / holding table above 41F. Items moved to walk-in for rapid cool, and they began to cool at a compliant rate. |
|
21
|
0
|
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: Cut fruit with no date marking. Staff said they ran out of Thursday day dots. In cases such as this, provide hand written date marking on container. CDI- dated by staff. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food workers with objects on wrists. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single use cups at self-order kiosk exposed to contamination. Sleeves on cup stacks pulled down to expose lip contact surfaces. |