|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf5-205.11 : Observed kitchen handsink at rear door being used as a dump sink. CDI- sink cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed iterms in 6-compartment holding unit 118F-120 F after one hour. Do not rely on holding units to properly reheat TCS foods. Foods moved to flat top and brought upto 165 F or above before being placed in holding unit. |
|
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: Cole slaw and potato salad 46 F and 47 F from overnight in prep flip top. CDI- voluntarily dicarded by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found collards dated 11/25. PIC voluntarily discarded. Observed smoked tomato relish dated 12/2 at 41 F. PIC stated tomatoes smoked previous day. Label changed to 12/1. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Plates with food contact surface exposed to consumers stored in dining room. Display so contact surface is protected. |