|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf: Observed employee cleaning thermometer at handsink. CDI- verbal correction to usehandsinks only for handwashing. |
|
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: Found facility- cut cheeses being held in display case over 45 F. Evaluate placement of cut portions in display case. Some portions well off bottom surface of unit. Also evaluate unit for proper working order. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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: Found numerous opened chubs of deli meats being held past seven day maximum. |