|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a handsink on the kitchen wait staff line used as a dumpsink. CDI by cleaning while onsite. |
|
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 opened heavy cream and tomato chili mixture stored open with the intent to store for greater than 24 hours missing date labels. CDI by voluntary disposal. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 Written procedures shall demonstrate methods of compliance with (B)(3), indicating that food shall be discarded after 4 hours has passed. Observed written procedures only stating that the tomatoes shall be marked with a time of 4 hours and no further information. VR- follow up required within 10 days. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket at 50ppm (quat). CDI by disposal. All others measured properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles at the entrance of the walk in freezer. |