|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF - Employee washed hands in 3-compartment sink. Employees must only use hand washing sinks to wash their hands. CDI - Employee instructed to use handsink and did so correctly. 0 pts. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Beer cheese and vodka sauce both measured 98F and 110F, respectively. TCS foods in hot holding shall measure 135F or above. CDI - Both items discarded because they had been in unit since 12PM. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Cooked zucchini in make-unit was prepared on 7-31 and had not yet been discarded. TCS ready-to-eat foods must be discarded 7 days from preparation. CDI - Zucchini discarded. |