|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by walk in blocked by trash cans and with spray bottles of cleaner inside the sink. Observed pitcher of water inside handsink by cook line. CDI - Items were removed and handsinks were made accessible. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over a package of cheese. CDI - Eggs were removed and stored appropriately. |
|
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 food in make table above 41 F. (See temperature chart) PIC stated food was in there overnight. CDI - Food was voluntarily discarded. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Observed no time stamps on cheese held out for 10 hours on TPHC. CDI- Time stamp was added. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels missing on squeeze bottles of oils and sauces. |