|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf
Observed food employee wash hands in 3-compartment sink. CDI: Education provided and employee washed hands in hand sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed French onion soup being held below 135F in warmer. PIC stated product prepared between 11am-12pm. CDI: PIC reheated product in microwave(165F). |