|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. Observed employee meals stored on shelf above packaged food in dry storage area. Keep all employee food, drink, and tobacco away from or below food for students. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Hot TCS food shall be held at or above 135F. Observed popcorn chicken and chicken sandwiches maintained below minimum hot holding temperature. CDI - REHS suggested using time as a public health control, leftover food will be discarded following lunch service which will not exceed total service time of 4 hours. Temperature logs indicate food was cooked adequately prior to inspection. |