|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink being used as a dump sink. CDI: Employees instructed to use handsinks for handwashing only. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken supremes and pan of cajun filets got holding below 135F. CDI: Product voluntarily discarded. |
|
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 unlabelled cajun seasoning shakers near hot holding wells. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on drying rack above three compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service coffee cups at drive through window displayed with lip contact surface exposed. |