|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Maintain all hand sinks accessible and properly stocked wtih soap and papertowels. Observed one hand sink in dry storage area of commissary missing papertowels and rolling carts stored in front of one hand sink in preperation kitchen portion of commissary making the hand sink not easily accessible. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain all cold foods below 45F degrees at all times. Observed in sandwich preperation area with lettuce at 65F degrees. Recommended using time as a public health control for items that are prepared in large quantities. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Maintain proper date marking of foods. Observed several different containers in walk in cooler with past due dates (several with mid-July dates). Facility must practice accurate date marking of items and changing out dates and stickers to maintain accurate information. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Maintain proper air drying of clean dishes before tight stacking. Observed several wet stacked pans in clean dish area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment- Maintain proper storage of items off of floor to facilitate cleaning. Observed several areas with storage on the floor in the dry storage areas of commissary. |