|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Restroom hand sinks have no hot water. Return visit required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Melons prepped today were on salad bar at 52F. Staff separated container into smaller containers and submerged deeper into ice. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Staff discarded american cheese was beyond 7 days.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be date marked. Observed milk and cream unmarked. Advised to label. |