|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash at cooler door with no hand towels. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salmon, kale, chicken salad, meatballs above 45 degrees. CDI meatballs discarded all other items cooled see chart above. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 numerous chubs of deli meat either held longer than 7 day or not labeled at all. Observed brie held longer than 7 days with temperature higher than 41 degrees should only be held for 4 days. CDI all products discarded. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed faucet handle leaking on handwash near cooler and sink drains slow. -0 points- |