|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed ice and soda left dumped in a handsink. Also observed a large container of salt being stored on top of a handsink. CDI- Items were removed from handsinks. Ensure all employees understand hand sinks are for hand washing only and not for dumping. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT- Observed two pizzas at 121-127F. CDI- Items were placed on a four hour hold time with a start time of preparation. NOTE: EHS helped PIC fill out TPHC forms for TCS foods and educated on how the process works. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw at the self service station at 50-51F. CDI- The item was placed on a four hour hold time with the start time being time brought out of cold holding. NOTE: EHS helped PIC fill out TPHC form for this item and educated on how the process works. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed self service station not monitored with foods unprotected. CDI- PIC had an employee monitor the station to ensure after each use the foods were covered. |