|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee clean surface and handle garbage can and change gloves to go back to food prep. CDI hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, ramekins, flat bowls, bowls, and plastic containers soiled with food debris. CDI items moved to dish for cleaning. Repeat. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot box that was holding broccoli casseroles at 126F. CDI items moved for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep top unit that was holding TCS items above 41F from overnight. CDI items discarded. Repairman onsite to repair issue. Will follow up. Verification required. Observed portioned salads that were holding in salad prep unit at 45F. Items were not placed in cooler before storing. CDI items moved to unit uncovered to cool for service. |