|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - C - Handwashing signs shall be provided at each handwashing sink used by food employees. Observed no handwashing signs in employee restrooms. CDI, handwashing signs provided to PIC. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and eggs hot held below 135 degrees F at buffet bar. CDI, operator voluntarily discarded items. Repeat. Time as a Public Health Control discussed with PIC. Handout provided. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups for consumer self service shall be furnished from an approved dispenser or kept in the original protective packaging with lip contact area protected. Observed cups with plastic sleeves pulled down on stacks and lip contact area exposed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be ANSI / NSF certified. Observed "household use" Crock Pot stored in facility. Remove or replace with correct equipment and use according to manufacturers recommendations. |