|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce (melons and pineapples) stored above containers of RTE pickles and sauerkraut. (repeat) CDI- Foods properly re-arranged and stored. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a couple items (some just prepped cole slaw, and some just prepped spinach) borderline cold at 47 degrees on make tables. Be sure fresh prepped foods that lose temp during prep are chilled to 45 or below before cold holding. PIC moved items to reach in cooler, items observed at 45 and below by end of inspection.
Reminder: 1/1/19 Cold holding temperature of TCS foods will be required to be at 41 degrees or below. |
|
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 a food handling employee wearing a couple bracelets CDI- Worker removed bracelets for food handling. as |