|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep table next to exposed food. CDI by removing and covering beverages. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P observed employee handle raw chicken with gloves and put on new gloves without first washing hands. CDI by handwash, glove change and PIC educated employee on handwashing and glove changing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales on steam table < 135F. Steam table dial was not turned up. CDI- PIC adjusted dial on steam table and observed tamales at 173F within 30 minutes. Tamales had been in unit for 30 minutes prior to finding under temperature. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
no food thermometer provided during inspection. Verification required within 10 days. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
observed several knives stored between equipment and wall. |