|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels in dispenser in downstairs prep kitchen. CDI- Employee provided, will have maintance put in dispenser. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Some sandwiches and salads received from onsite commissary kitchen in glass cooler not under temperature control. See chart. PIC advised that salads were placed there with intent to sell now, but that they were brought over from commissary kitchen just about 15 minutes prior to the start of the inspection. Ambient air in both coolers ranging from 38F-42F. CDI- all allowed to remain in cooler for sale as PIC advised of use for today only. Per current DHHS directive, no points deducted for cold holding items at temperatures ranging from 42F-45F. (0pts) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. Strands of hair found on top of lids the foods stored in the cold and hot steam wells at main area of service. CDI- All hair removed, none observed to be in the foods. Lids replaced. |