|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI - PIC given signs today. -1-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one roll of paper towels traveling between two handsinks. CDI - PIC provided second roll for second sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lemons in basin of handsink. Use handsink only for handwashing. |
|
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 hot holding unit with cooked vegetables at 120F and meat at 112F. CDI - PIC had employee turn up the heat on unit. Took another temperature and reading was 135F. Lids were placed on ceramic pots on hot table. -1.5- |
|
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 Observed temperatures of food in reach ins at 52F, prep at 50F and flip top at 52F. CDI - All foods were taken out of temperature control and placed temporarily on time. Post temperature logs throughout for cold and hot holding. Adjust equipment and monitor for quality control. -1.5- |
|
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 squeeze bottles for dressing in reach in with the incorrect label present. Label these with the common name of the item. -0- |