|
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 piece of cardboard stored on back of handwashing sink. CDI, cardboard removed from handwashing sink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed foods such as brie, cheeses, pizza, sushi overstacked and cold held above 41 degrees F. See temperature chart. Foods recently placed relocated to rapidly cool and foods such as pizza ribs between 47-48 degrees F over 4 hours according to PIC voluntarily discarded. repeat. Ensure foods presented in units and not overstacked to ensure TCS foods maintained at 41 degrees F and below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 open package of turkey not date marked in display case and chicken at pizza cooler with date of preparation of 4/26. CDI, foods voluntarily discarded by PIC. |