|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink. CDI - PIC provided paper towels.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed batteries dead at soap dispenser at hand sink near dish machine. CDI - PIC will change batteries. Soap provided. - 1 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers in hot holding well reading 118-124F. Observed burgers in hot box reading 120-125F. CDI - items were placed into oven to be rapidly reheated. - 1.5 - |
|
21
|
0
|
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 one package of ham with date mark reading 8.18. CDI - Item voluntarily discarded by PIC. - 0 - |