|
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 cut lettuce debris inside the handsink. CDI- PIC removed debris. Ensure handsinks are only being used for handwashing. |
|
19
|
1.50
|
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 burgers at 100-101F. CDI- PIC was able to place these items on a four hour hold time with the start time being the time of final cook. NOTE: EHS informed PIC on proper TPHC procedures and provided a TPHC form. |
|
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 and lettuce at 50F at the self service. CDI- PIC was able to place these items on time since the time of preparation was noted. PIC was able to put a four hour hold time on these TCS foods with start time being the time it was removed from cold holding. NOTE: A TPHC form was provided to PIC and EHS informed PIC on how TPHC is completed. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed a few working shakers of salts not labeled. |
|
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 items not monitored and uncovered. CDI- PIC stationed an employee at the self service to monitor the area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee scooping ice while wearing a diamond ring. |