|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Observed employee food scattered and above restaurant foods in two door cooler. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of the EMPLOYEE'S hands; the container; and exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed carnitas under 135 for hot holding.
3-501.16-TCS FOOD Hot and Cold Holding - (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. CDI: Reheated by employee |