|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee get ready to put on gloves without washing hands. Stopped and educated. Employee washed hands and then put on the gloves.
Observed employee wash hands but turned the faucet off without a barrier. Stopped, educated and employee complied. |
|
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 items below 135F. See temp chart. Items were moved to TPHC (time) with labels stating time of discard. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of potato salad with the date of 1/10/19. Discarded. |