|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -301.11 Provide soap for handwashing at each handsink. -Pf Observed soap and paper towels dispenser empty at back hand sink .CDI-both items refilled. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding in soup kettle at salad bar under 135F. CDI-soup reheated to 165F+. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
83-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed times for pizza on TPHC not recorded since 3/11/16. Verification required to ensure start and discard times are recorded daily. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed several bags of shredded cheese thawing on speed rack at pizza station. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on equipment throughout including tracks of display cases and interior of ice machine. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at pipe under 3 compartment sink. |