|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handwash sink was not working. PIC discovered hot water knob was turned off. CDI- Knob was turned on and hot water was working. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P American cheese was sitting on an ice bath and was recorded above 45F. CDI- Cheese was stacked too high and was brought to WIC. All other cold-holding temps. were in compliance. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No written begin and end times on blanched french fries. CDI- Employee stated fries were just blanched and times were marked. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a pair of tongs stored on dirty shelf. Store tongs on a clean, dry surface. CDI- Tongs taken to 3 compartment sink. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Gasket in freezer damaged. REPEAT. |