|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionRules require all hand sinks be stocked with hand drying supplies at all times. Observed empty hand towel dispenser when washed hands to begin inspection - CDI- hand towels given |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135 F or above.Observed sandwiches hot holding at less than 102 F. VR for TPHC |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cheese and cut tomatos cold holding at greater than 51 F and 48 F. VR for TPHC |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlRules require written procedures for using TPHC to protect TCS foods. Observed facility without written procedures on hand and items not time stamped. VR written procedures for TPHC |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require facilities that offer indercooked or raw proteins to maintain a consumer advisory. Observed food employee unclear as to whether they offer undercooked eggs to customers. CDI- through instruction |