|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Hands can not be properly washed due to hot water issue. 1 day verification. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Water at handsinks currently at 95 degrees. 1 day verification required. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean. CDI took to rewash. |
|
21
|
1.50
|
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 numerous open containers of cream open without date labels. CDI labeled.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cavitappi pasta labeled with prep date of 12-10 still on site should only be held for seven days. CDI discarded. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored on racks in need of cleaning. Also cart at dishwasher for storing of clean pans heavily soiled with food debris. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water currently at 95 degrees at handwashes. 1 day verification required. |