|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
A hand sink shall be only for washing hands. Observed bucket stored in hand sink. CDI-removed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
GC: Store TCS food cold at 45F or below. Facility uses hot sauce made with butter and sauce is left out at room temperature. Provide food analysis to determine if sauce is considered TCS. CDI-hot sauce discarded. Facility will make large batch, keep refrigerated, portion out into pans and use TPHC to hold out of temperature. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination while being prepared. Observed raw hamburgers being prepared beside hand sink with potential for contamination from dripping hand soap dispenser. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. Observed clean pans stacked wet on shelving. |