|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at restroom hand sink. CDI, paper towels provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, raw beef, raw chicken, cut lettuce, and lo mein cold holding above 41F. Observed internal temperature of 43-44F. PIC states lo main and cut lettuce is from yesterday and proteins were prepared today. CDI, lo mein and lettuce discarded by PIC. Proteins placed on TPHC until unit is repaired. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
Repeat: 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of prep unit at 43-44F. PIC states facility will make service request for repair. Verification required. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers and bottles with no labels. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster. |