|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed a food employee turn off faucet with their bare hands after handwashing. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment with gloves to bring equipment to 3 compartment sink then handle clean equipment without changing gloves and washing hands. CDI by instruction.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over pre-cooked RTE soup base in walk in freezer. CDI, chicken relocated for proper storage. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Oberved chicken noodle soup hot holding at 115 degrees F. CDI, chicken voluntarily discarded by PIC. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C - Observed leak PVC pipe below 3 compartment. |