|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed right sided two hand washes would not go over 74 degrees. 10 day verification required. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observec popcorn chicken at 111 degrees. CDI discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no state approval documentation could be located for blanched tenders to evaluate whether process is correct or not. 10 day verification required. CDI advised to discontinue process until approval could be located. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three out of four sanitizer buckets at less than 150 ppm QAC. CDI refilled with sanitizer at proper concentration. |