|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf
Observed water at handsink in meat cutting room only reaching 84F. CDI - by discussion with co mgr. to have adjusted to 100F. |
|
21
|
0
|
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 ready-to-eat seafood in display case with just the day provided. Provide date on wheel tab also. CDI - dates added in during inspection. |