|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Handwashing sinks are to be used for handwashing only. Observed two wiping cloths being stored in the handwashing sink near the cash register. CDI- wiping cloths were removed from the handwashing sink. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
All potentially hazardous ready to eat foods shall be cold held at 45F. Observed sliced cheese cold holding at 56F. Cheese had been out of the walk in for approximately 30 minutes. CDI- cheese was placed back in the walk in cooler and brought down to 45F. Observed hot dogs cold holding at 52F in the reach in prep cooler. They had been cold holding for approximately 1 hour. CDI- hot dogs were placed in the walk in cooler and brought down to 45F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
All food utensils shall be stored at least 6 inches off the floor. Observed pots and their lids being stored on the floor. CDI- pots and lids were moved to a shelf 6 inches off the floor. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
An effective hair restraint shall be worn at all times by employees working with food to prevent contamination. Observed one employee without a hair restraint. CDI- employee put on a hat. |