|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee washing hands at prep sink. CDI by instruction. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad cold held at 51 degrees F and yogurt cold held at 45 degrees F in display case. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. CDI, foods voluntarily discarded by PIC. CDI, foods voluntarily discarded. Ensure no TCS foods stored in display case until unit calibrated to effectively hold TCS foods at 41 degrees F and below. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 - Observed time for discard not identified per TPHC procedures on-site. CDI. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf - Observed surface whitener not used according to manufacturer's labeled use and used by staff on cutting board. CDI, operator sanitized cutting boards. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist band. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residues accumulting behind ice chute of ice machines at soda dispensers. |