|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at both handsinks in kitchen nor at the handsink in the bathroom. CDI - Handwashing signs provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced turkey in prep top unit at 45F and cut tomatoes in prep top unit at 48F. Items were prepared a little over an hour ago. CDI - Items taken to freezer for quick cooling. |
|
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 mozzarella sticks, mixed cheese, and opened feta cheese not date marked. CDI - Items labeled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 Observed pizza sauce sitting out at room temperature at 61F without a time stamp. PIC stated the pizza sauce sits out for 6 hours. Facility does not have a variance approval letter or TPHC written procedures. CDI - Facility will be emailed a TPHC template. Pizza sauce was time stamped. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed two lights out in hood system. |