|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed food employee turn facet off with hands after washing before proceeding to handle clean single service articles. CDI , employee rewatched hands. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed chicken wings cold held between 47-48 degrees F. CDI, chicken relocated to rapidly cool. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Observed cloths used to stabilize cutting boards. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed in-use knife wedges between prep tables along prep line. Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Observed absorbent disposable towels lining containers of food in walk in cooler. CDI on site |