|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed residue in hand sink from pickle bag. Do not use hand sink as prep sink. CDI-through instruction. |
|
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 pacakged items in sandwich display case holding above 45F. Temperature on gauge reading at 70F. CDI-all items prepared this morning did not exceed 2 hour hold time so items put into walk in cooler. Any items prepared prior to this morning were discarded. PIC called in repairs for unit and will not use until repaired. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several open chubs of deli meat without date label. CDI-labeled.
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 two open chubs of deli meat with date label that exceeds 7 day hold time. CDI-discarded. |
|
47
|
0
|
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 heavy food debris build up in tracks and bottoms of cold display cases. Observed food debris and other items that need to be cleaned/discarded under equipment such as cold sandwich case. |