|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at salad/sandwhich prep room. CDI, paper towel dispenser refilled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicers with build up and metal containers with grease and build up stored as clean. PIC states slicers are cleaned everyday but did not know frequency. PIC states slicers are broken down, washed, rinsed and santized. CDI, slicers cleaned and containers removed for rewash. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed general tsao chicken and bbq chicken hot holding below 135F. Employee states chxn was cooked in the morning. CDI, voluntary discard by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of meat in walk in freezer stored on floor. CDI, items relocated. |