Tableware that is not pre-wrapped is presented so that only handles are touched Observation: Dispense spoons handle up (waitstaff area)
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Tray in microwave requires a more thorough cleaning.
Established procedures for responding to vomiting and diarrheal events Observation: Provide a written policy for clean-up of a diarrheal event and assemble items for same.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Datemark all foods prepared onsite held greater than twnty four hours (pizza toppings) cooked and cooled.
09/09/2015
Regular
Shellstock, maintaining identification
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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