|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a container of lettuce in reach in 2 door unit cold holding at 45-46F. CDI- Food items were placed on TPHC after it was determined they ere only in refrigeration for 2 hours max. -1.5 points. |
|
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 food employee prepping food with gold bracelet on. 0 points. |