|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 A self closing faucet shall provide a continuous flow of water for 15 seconds without the need for re-activation. Observed faucet in womens restroom runs for 5 seconds before needing re-activation. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed chili on hot hold unit below 135F. PIC stated chili had just been placed on hot hold unit. Ensure commercially processed items are reheated to 135F before being placed on hot holding unit. CDI-reheated to 135F+ in microwave and stirred. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 ham using TPHC with discard label of 11am and 1pm. CDI-employee stated food was to be discarded at 11am, time label changed. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment throughout including grates at soda machines. |