| 10 |
Adequate handwashing sinks properly supplied and accessible |
6-301.11 (Pf) Liquid hand soap not provided at the hand washing sink. Provide liquid soap at hand washing sink. |
| 15 |
Food separated and protected |
3-302.11 (P) Raw eggs stored above ready to eat food items in refrigerator in basement. |
| 22 |
Proper cold holding temperatures |
3-501.16(A)(2) and (B) (P) Raw eggs in basement is 65.3°. Time/Temperature Control for Safety Food is not maintained at 41°, or less. Reviewed cold holding requirements with person in charge. |
| 23 |
Proper date marking and disposition |
3-501.17 (Pf) Food items in refrigerator in basement is not marked with a use-by date. Food prepared and held in a food establishment for more than 24 hours must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded when held at a temperature of 41° or less for a maximum of 7 days. |
| 37 |
Food properly labeled; original container |
3-302.12 (C) Food storage containers are not labeled in basement area of facility Identify food storage containers with common name of the food. |
| 39 |
Contamination prevented during food preparation, storage and display |
3-303.12 (C) Exposed food stored in contact with water at the prep area in kitchen. Food may not be stored in direct contact with ice or water if the food is subject to direct contact with the ice or water.
3-305.11 (C) Observed raw eggs and potatoes stored directly on the floor.Food shall be protected by contamination by storing it: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; 3) at least 6 inches above the floor. |