|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, tossed salad, feta cheese, sliced turkey, sliced ham, and boiled eggs in prep coolers that were temping above 41 F. Items were taken from walk-in cooler this morning according to employees. CDI- Items were placed in freezer and allowed to chill to 41 F. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical container that wass not labeled. CDI- Employees labeled. container. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping ice with exposed fingernail polish. CDI- PIC informed employees to wear gloves while scooping ice or other items. |