|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rotisserie oven mitts being stored in a hand sink nearest the rotisserie oven. CDI- mitts were relocated.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the rotisserie oven. CDI- paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of mozzarella cheese stored in direct contact with raw poultry. CDI- storage rearranged. |
|
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 Observed chicken wings hot holding below 135F in a hot case (see chart). CDI- products were discarded. |