|
6
|
2
|
Hands clean and properly washed |
No |
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 employe wash hands and cut off faucet with bare hands. CDI- inspector explained to employee the importance of using paper towels to cut off faucet. Employee rewashed hands. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and tossed salad that were stored above 41 F. PIC stated that items were brought down to stand at 10 am. CDI- items were place in cooler and allowed to chill. |