|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed burger station in need of handwash installation. 10 day verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rosemary chciken and turkey held greater than 7 days . CDI discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 apple juice in coffee bar held on time with no beginning or end time. Observed pizza bar and hot bar records don't list initial end times. CDI proper record keeping discussed and put into place. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. |
|
47
|
0.50
|
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 rack in dish room in need of cleaning. |