|
6
|
2
|
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 Observed food employee wash hands less than 10 seconds and recontaminate on handles. CDI- coached; hands rewashed |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hb eggs and premade sandwiches cold held above 41F(see temp chart) Placed on temporary TPHC |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bathroom cleaner store on prep table. CDI- removed from kitchen |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
Yes |
3-602.11 Food Labels - PF Observed commercially Packaged foods for self serve resale to patrons with insufficient labeling. CDI- labels found; to be printed and applied VR |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen. |