|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handwashing sink full of ice at right side of main cook line, employee observed pouring drink into handwashing sink on the far right side of the line. CDI- both sinks cleared. Discontinue dumpling into handsinks. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Employee liquid medication stored on shelf above main cook/ prep area. CDI- Employee removed medication. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. PIC, Mark Trevett, provided all required HACCP records today except for documentation of receiving logs. PIC advised that employee that maintains is not available and he cannot locate at this time. Ensure logs are maintained. Return visit by 2/12/2017 to check for receiving logs. (0pts) |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large containers of dry seasoning mix in use on the line not labeled as required. REPEAT. Label in use dry mixes. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. One pair of tongs stored on opened trash bin ledge at line. CDI- tongs removed and placed at dish machine to be washed. |