|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Keep hand sink fully accessible. Observed the front hand sink had access limited by brooms etc put in front of it. CDI - removed. |
|
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 Holding - P. Maintain cold food at 45F or lower. Observed liquid eggs at 54F. CDI - level lowered and more ice added to the surrounding container. New temperature 40F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods requiring date marking can not be held for more than 7 days including the date of preparation. Observed salsa which was older than 7 days and turkey with a 2012 date. It was unclear when it was actually prepared. CDI - both were discarded by the PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. Working containers of chemicals shall be labeled with the common name. Observed a spray bottle of cleaner that was not labeled. There was only a small amount left but should still be labeled to avoid mixing chemicals. CDI |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
. 3-304.12 In-Use Utensils, Between-Use Storage - C. Store utensils on a clean surface, in food product at temperature, or in 135F or greater water. Observed the butter scoop in 130F water. CDI |