|
8
|
0
|
Hands clean & 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 Observed food employee wash hands and cut off faucet with bare hands. CDI- employee was trained on proper hand washing. Employee rehashed hands. |
|
22
|
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. Observed 11 containers of 2-count crab cakes that were above 41 F. PIC stated that items were left in unit overnight. CDI- Items were denatured and discarded into trash. |