|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Two hand sinks blocked by cart and speed rack. CDI- Items moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0 pts - Sausages and eggs stored in containers that have not been properly washed. Lids of containers had labels placed on top of one another since 12/23. Ensure that container are washed after each use. |
|
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 - Three packs of chicken wings (1/09) read 46-50F. CDI- Product voluntarily discarded. / Lettuce placed on top of make top read 50 F. CDI- lettuce placed in cooler for rapid cooling. / Product on speed rack being pulled out and left at room temperature causing all food that is not in prep to rise to 55-60F. CDI- Product is in cooler. Recommended to PIC not to take the entire rack out during prep. |
|
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. - 0pts - Minor cleaning needed in sandwich sliding door. |