|
8
|
0
|
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 papertowels at the handsink in the preparation room. CDI - provided papertowels for the handsink. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed all TCS products in the buffet in the temperature danger zone. Refer to temperature chart for the majority of the product in the buffet. CDI - placing the buffet on time control. EHS emailed TPHC procedures to PIC. Buffet is set up at 8 AM; discarded the product that has been out for more than 4 hrs. Educated PIC and food employees about time control. VR |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up and paint chipping underneath the storage racks at the wet rack display area. Advised to keep clean. { |