|
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 handwashing sink blocked by cart and trash container at the pizza station. CDI. PIC removed. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef, turkey in prep unit, tomatoes lettuce in WI, cold holding at temperature above 41F. CDI. PIC indicated that the turkey and beef were sliced this morning and took it to the cooler for cooling. Tomatoes and lettuce were voluntarily discarded. REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer container stored directly on prep table in the kitchen area. CDI. PIC removed. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink without trash can. Needs to have one. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up in the vents of WI coolers. Needs to be cleaned. |