|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwashing sink in bakery area fluctuating temperature between 91-77F . VERIFCATION REQUIRED. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items stored uncovered in dry storage areas (nuts, spices). CDI- PIC covered items. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 several items not datemarked in Hobart Reach-in refrigeration unit. PIC datemarked items. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in use spices, oils and sauces in squeeze bottles throughout facility unlabled. PIC-labeled. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths lying around on countertops throughout facility. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the water in all compartments of the three compartment sink heavily soiled. CDI-PIC drained the water and set up the three compartment sink correctly. |