|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A); Priority; Observed operator handing food with one glove on and one glove off.
If used, single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. EHS provided training. Both gloves shall be worn and removed after changing tasks. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) ; Priority; Observed chicken, rice, fried chicken holding below 135F inside Cambro designed for travel. TCS foods shall be held at 135F or greater. Items reheated to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
-501.16 (A)(2) and (B); Priority; Observed cut cabbage, noodles, potatoes, chicken, cooked pork holding above 41F. Observed tall reach in unit ambient air 48F.
TCS food shall be held at 41F or below. Items discarded. Manager turned unit down to 33F. Observed ambient air 40F by the end of inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10; Core; Observed traveling Cambro used for hot holding during all hours of operation. This item is not to be used as commercial equipment for hot holding.Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove this equipment immediately. |