|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Back prep hand washing sink was not accessible. Hand sink was in corner slightly blocked by trash can and ladder. CDI- PIC moved items so that hand sink was accessible. -1 point. |
|
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 Creamer located in warmest part of 2 door tall refrigerator was cold holding at 43 degrees F. All other milk products inside of same unit registered a temperature less than 40 degrees. CDI- PIC moved out of temp to different refrigeration to be cooled down. 0 points. First cold hold violation under the 41 degrees and below cold hold rule. 0 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility does not have proper documentation that backs the TPHC used for milks and creamers held at time. VR- Will return to ensure that necessary documentation is added to the facility. |