|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dishmachine handsink,. CDI - PIC provided paper towels. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad prep top cooler ambient air temperature at 53F. TCS food temps taken (left in the unit overnight) tomatoes 43, shredded cheese 43, hard boiled eggs 44, ranch 45 and cheese in reach in portion 48. PIC All TCS foods were voluntarily discarded. PIC called for repair. They have decided to ice TCS products down, take temps and then utilize TPHC until the unit is repaired and maintaining at 41F or below. Verification visit required within 10 days, |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chest cooler for salad plates accumulating food debris along gaskets. Observed interior of the salad prep top cooler accumulating food debris. Clean and maintain. -REPEAT |