|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Repeat - Hand sinks near back prep sink and warewashing area read 98F and 78F.
Verification required. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Ice machine has severe mold build up.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, dicer, containers, can opener, and pans soiled. CDI- All items placed in dish machine to be rewashed. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Date marking missing for pork. CDI- Items dated.
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 - Three pans pico dated for 9/11. Observed several product that was cut, frozen, and thawed did not have all dates on product according to PIC. CDI- Pico discarded. Product was properly dated. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Scoop handle stored in direct contact with ingredient. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0pts- Observed shelving beginning to rust/oxidized. Assess and repair/replace. |