|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign at employee restroom. CDI EHS gave sign for PIC to post. -0 points
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen. CDI PIC replenished paper towel dispenser. - 0 points |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed carne asada held using TPHC but written procedures not followed and items not labeled. CDI, operator labeled. Repeat - 3 points |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed build up and food debris on top of hot box. EHS recommends increase frequency of cleaning. Points weren't escalated do to severity. Repeat -.5 points |