|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.13 Handwashing Aids and Devices, Use Restrictions - C. Observed a wet wiping cloth in the handwashing sink across from the cash register. Observed a pitcher of water in the handwashing sink in the kitchen. CDI- the wet wiping cloth and the pitcher of water were removed from the handwashing sinks. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed a cut tomato holding at 60F, 8 boiled eggs at 66F, cut lettuce at 64F, and a container of cole slaw at 64F on the food prep table. CDI- cut tomato, cut lettuce, 8 boiled eggs, and one container of cole slaw were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed a small pan of cooked chicken strips cooling on the food prep table with a vented cover at 85F. PIC stated that chicken was cooked one hour prior to inspection. CDI- small pan of cooked chicken strips was moved to the reach in cooler to properly cool. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee foods being stored over uncooked eggs in the middle cold holding unit in the dry storage room. CDI- employee foods were moved to the bottom shelf. |