|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Observed employee wash hands and use bare hands to turn off faucet. (C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) CDI - EHS demonstrated to employee. Employee rewashed hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Cheeses in front display cooler ranging from 44-45F (see temp log). ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI - Cheeses moved to walk in cooler to cool down. Instructed employees to limit the amount of times the cooler is left open. |