|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P
Observed PIC walk into meat cutting room and return to sushi prep area without washing hands before beginning work.
CDI- discussed with PIC when handwashing was needed. PIC washed hands. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS foods on speed rack > 41F. Observed room temperature of 48F. Per PIC, food items were on speed rack since 8am (> 4hours). CDI by discard. See temp log. This is a repeat violation. A verification visit is required within 10 days. |