|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PF Observed no soap at the back handsink. CDI-PIC got soap tp put at the back handsink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs hot holding below 135F. CDI-PIC voluntarily discarded eggs. All other hot holding items in the hot wells were in temperature. See temp chart. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, cole slaw and marinated chicken holding above 41F. Walk in cooler was 52F when I walk in and did not feel cold. PIC notified me that the cooler had started defrosting about 10 minutes ago. Walk in cooler started cooling again shortly after. Other boxes if chicken inthe walk in cooler were maintaining at 41F. CDI- Salads and marinated chicken were placed in the freezer for cooling and cole slaw was voluntarily discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent over single service items heavily soiled with dust and debris. |