|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food debris inside of front line handsink. CDI- Educated PIC that handsinks are used for handwashing only. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat Violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
In flip top/prep cooler observed items above 41F. CDI- The items in the flip top were prepared fresh this morning, if items were 45F and below they were placed on temporary time, items above 45F were voluntarily discarded. In the prep cooler any items above 45F were voluntarily discarded and items at 45F were placed inside of walk in cooler. Prep cooler has a gap where the door is which is causing cold air to release. Maintenance arrived during inspection. Visit will be made within 10 days to ensure prep cooler is holding proper temperature. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
General Comment. 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 lettuce on time with no marked begin and end times. Facility also does not have written procedures on site for TPHC. CDI- Lettuce was marked and a TPHC document was emailed to PIC. |