|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. No handwashing sign by hand sink at dish washing area. CDI - Adhesive handwashing sign handouts left with PIC to post. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken over fish and raw beef over cooked pork in cold drawers; ground pork over whole pork and shrimp in walk in cooler. CDI - All rearranged with correct storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken and raw beef holding above 41F in cold drawer. CDI - Temperature adjusted and drawers closed; product returned to 41F within minutes. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. CDI - Relocated to sanitizing solution. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying. |