|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee dump a canister of water out at the hand sink in the kitchen. Observed employee wringing out a rag into the bar hand sink. CDI-employees were stopped and told that handsinks should not be used for anything other than hand washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, rice noodles and cabbage in the prep top unit that were above 41F. PIC stated that foods were just put into the unit before EHS arrival. Foods were packed above the fill line of the containers and the unit had been previously opened. CDI-foods were portioned out into separated containers and put into the the WIC to cool back down. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles, cabbage, rice noodles in the flip unit, steamed veggies in the reach in and lettuce in the WIC that were not date marked. PIC stated that foods were prepped 06-29-2021. CDI-foods were properly dated. EHS explained to PIC that foods are to be date marked once opened or cooked and that they are good for 7 days. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of reach in doors, flip units and walk in cooler/freezer doors. equipment contained build up and food debris. |