|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Scoop and metal sponge sitting in handsink. CDI- Products removed and sink to be cleaned. Do not store anything in handsink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in two reach in drawers with food holding above 45F. Suspected that items never properly cooled down because all other drawers were holding temp. CDI- Items all discarded. Also observed multiple foods in WIC that was holding above 45F. Internal thermometer was recorded at 51F. Doors was left shut for 30 minutes to see if temp. would drop. After 30 minutes, neither the thermometer nor food temps. dropped. All TCS foods that had been in unit overnight was disposed. Facility has another WIC that is working. Do not hols TCS foods in this WIC unless it is in an ice bath designed to hold 45F or less. Facility is calling repair. VR. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Some handles in food. Observed ice scoop on top of dirty ice machine. CDI- Scoop taken to dishwasher. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Apron stored on prep table. |