|
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 handsink with tray inside to be washed. CDI - Tray removed and employees reminded to use handsink for handwashing.
5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink at 91-98F. CDI - PIC called plumberr who installed newly installed hot water heater for adjustment for handsink near the creamer station. -1- |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hot dogs reheated to 119-129F. CDI - PIC reheated the items to 165F. -1.5- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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
Observed cole slaw not date marked in the walk in cooler. CDI - Date placed on these. -1.5- |
|
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. Observed font doo of micrrowave missing, including the handle. Repair the microwave. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles over the micowaves and over the coffee station. Replace the water damaged ceiling tiles throughout and make sure there is not a roof leak. -0- |