|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Additional Temperatures: turkey/wic/38, ham/wic/39, chicken salad/wic/40,potato salad/wic/39, tuna/wic 40
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed buckets and boxes stored in front of the handsink in the kitchen. CDI-boxes and buckets removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in drawers with food debris and build up inside. CDI-Utensil removed from drawer to be rewash. PIC cleaned the soiled drawers. |
|
21
|
0
|
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 meatloaf stored in the bottom reach in with a date 11/14, exceeding the 7 day holding period. CDI-PIC discarded meatloaf.***No points taken considering it was one item. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during inspection. |