|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf: Observed handsink in butler's pantry used as a dump sink. Ice in sink. CDI- gave handwashing sign for sink. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed can of diced pimentos that was badly dented on storage shelf. CDI- moved to area for damaged merchandise. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed marked chicken on speed rack 102 F at room temperature. CDI- finished off in oven to over 165 F. Consider holding in refrigeration or in oven at 135 F or above. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed BBQ that had been frozen with no dates. Observed cut brie cheese with no date. |