|
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 Observed no paper towels in the handsink by the oven. CDI - provided papertowels to the handsink. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked at the deli prep line. CDI - educated about not overstacking product. Removed excess product from containers. All product is at 45F and below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products that have exceeded time/temperature criteria in the deli case. Products are at 41F and below and have been held for over the 7 day holding time. |