|
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
2-301.14 When to Wash - P
Observed employee wash hands, then turn faucets off with bare hands. CDI- Employee re-washed hands and used paper towel barrier to turn faucets off. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) (8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat food items. CDI- ready to eat items moved to a ready to eat food shelf. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in the tall reach in unit across from the grill holding above 41F. Observed cheese in the cold drawer holding above 41F. See temp chart. CDI- Out of temperature rice was discarded. Cheese was placed in the walk in cooler to cool to 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups wet stacked near the drink station. |