|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at both handwash sinks. PIC stated they were waiting for soap delivery. CDI- PIC bought soap during inspection from store. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple food items on display case holding below 135F (see chart). CDI- PIC stated foods were out for about 5 hours. Voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed open deli meat and cheese that had no date mark. CDI- PIC stated food were opened 3 days ago. PIC dated accordingly. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking of metal bins, |