|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees put on gloves without first washing hands. Stopped, educated and complied. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed intact packages of bacon stored on the top shelf in the walkin cooler above ready to eat foods. Moved to bottom shelf. This is the only raw meat in the facility and should always go on the bottom shelf. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs in hot hold unit at 107F. Pulled, reheated to 174F before placing back in hot hold unit for service. |
|
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 containers stacked wet. There is very limited shelf space for air drying - make space for better air drying. |