|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cart of chicken blocking access to handwash sink. CDI- Cart moved. Keep clear access to handwash sink at all times. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, cabbage, and chicken in flip top unit above 45F. Suspected that products were left out of safe temp. CDI- Products brought to WIC to cool down. REPEAT |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips. Observed mutiple tubs of chicken stored on floor in WIC and WIF. Keep food off foor. REPEAT |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle was in dry rice in large tub. Keep handle out. |