|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed water in the employee restrooms less than 100 F. Measured 70-79 F. Correct by the reification date provided. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed small containers of chicken from the freezer marked 3/2/16. Facility writes the day placed in the freezer, then writes the date pulled from the freezer to monitor the 7 day date marking. CDI- PIC discarded.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed no date marks on hummus, brie, and triple cream cheese. Must date mark Brie and soft cheeses once cut (7days). CDI- Dates placed on the items during inspection. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of degreaser stored on the prep table in the kitchen. CDI- Moved to designated chemical storage. |