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2-1C: .04(4)(a)1,2,3Employee touching cream cheese with barehands. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. (Pf)
Corrective Actions: Cream cheese discarded.
2-2B: .03(5)(j)1&2Employee drinks stored prep table and cutting boards in unapproved cups and without secure lid and straw. Drinks reloacted Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
12A: .04(4)(q)Container of cut vegetables stored directly on the floor. Box of seafood stored underneath leak in freezer. Food shall be protected from contamination by storing the food:
1) in a clean dry location; (C)
2) where it is not exposed to splash, dust, or other contamination; (C) and
3) at least 6 inches (15 cm) above the floor. (C)
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Note: All cold-holding & hot-holding in compliance unless noted otherwise noted.