|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in men's room. CDI - Soap restocked. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on outside of food pans stored as clean. CDI - Pans sent to dish area for reprocessing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced turkey stocked above fill line and holding above 45F in flip top. CDI - Relocated to low prep cooler for rapid cool down. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut ham from yesterday in pizza make station with no date marking. CDI - Correctly back dated today. 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 Sausage cooked on 2-4 in low prep cooler and labeled "1-29". CDI - Discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Chipping paint and rust on low prep cooler shelves. Repair or replace as needed. |
|
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. Clean build up of crumbs and food debris from low prep cooler gaskets. |