|
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 handsink blocked by a cart in the ODR and the food prep area hand sink in the main kitchen with wet rags and a sanitizer bucket in it. CDI-cart and bucket relocated. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of baked beans holding below 135F in the ODR. CDI-voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F in the upright reach-in cooler in the ODR. CDI-product voluntarily discarded.
REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
. 4-501.11 Maintain equipment in good repair. Observed several rusted shelves throughout the facility. Replace as needed.
Observed the ambient air temp in the upright reach-in cooler in the ODR at 50F. Repair or replace immediately
VERIFICATION REQUIRED. |