|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. 6-301.12 Restroom used by employees shall have hand drying provisions available at all times. Observed the paper towel dispenser in the ladies restroom jammed. CDI Paper towel dispenser was repaired. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at temperature of 45F or less. Observed the following food items on the food prep counter at temperatures above 45F: boiled eggs (58F) and container of lettuce for salad bar (48F). Observed a pan of lettuce and tomato and a pan of spinach (on the salad bar) with temperatures above 45F. CDI All out of temperature items were returned to the walk in cooler for proper cooling. Also instructed produce employees to prep food items in small batches to prevent sitting on counter top for long periods of time. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables shall be performed in sinks designated for food preparation. After discussion regarding how was ready to eat fruit prepared, produce employee stated both food prep and dish washing sinks were used to clean fruits. This was clarified with the PIC to make sure food workers know to use only the food preparation area for this task. |