|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by speed rack. CDI - Speed rack was moved. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in grab and go cooler at 42/43 F. CDI- Wings were voluntarily discarded. Food and wings further back on the shelf were in temperature. Ambient air at front of middle shelf was 43 F. EHS suggested setting food a little further back on the shelf. |
|
23
|
1.50
|
Proper date marking & 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, turkey, ham, bologna and other meats in deli case with preparation dates between 9/28 and 10/12. CDI - All food was voluntarily discarded. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of rib containers on the floor in a storage room. CDI - Box was moved up off the floor. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on heat sealer near sushi bar. REPEAT. No escalation of points. |