|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink partially blocked by trash can. CDI: trash can relocated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rotisserie chicken in walk-in cooler between 44-46F. Observed tempura chicken and mild wings in cold case were 42F and 43F. CDI: discussed ensuring these items area cooled down properly after cooking; education provided. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available. CDI: manager will bring thermometer from another department. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed several tongs that were damaged with rubber ends tearing apart. Manager indicated that they were in the process getting rid of these types of tongs and getting new ones with stainless steel. |