|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw shrimp and salmon and begin to touch ready to eat pitas. CDI stopped employee and advised on proper handwashing and glove changes between raw and ready to eat foods. CDI gloves changed and hands washed. -0 points- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken lemon soup reheated to 128 degrees and placed into hot holding. CDI reheated soup to 189 degrees and placed back in hot holding. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use near cook line. |