|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed cutting board and plastic bags stored in handwash sink. CDI removed from sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
no hand towels provided at back handsink. CDI added hand towels. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed fried chicken stored in bowl next to deep fryer > 45F.
CDI by moving chicken to walk-in cooler. observed chicken at 45F prior to departure. |
|
21
|
1.50
|
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 chicken and egg rolls in walk-in cooler without date mark. CDI by date marking. h |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
observed chicken wings thawing in prep sink in standing water. |