|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Handsink in back corner beside ice machines were blocked by cart. CDI- Cart was removed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink buildup. Cleaning frequency needs to increase. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed chef Caesar chicken salad and side Caesar salad on TPHC. Items were on a board where the begin time is documented. Board had food items being put out at 10:35 am, salads were already put it out and the time was 10:10am. CDI- Explained to PIC that the exact same that the foods go out should be put on the board. The times that the salads were put out was put on the board, old times were erased. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed bucket used to hold in-use wiping cloths with sanitizer at 0 ppm quat. CDI- Old sanitizer was dumped out and new one was added at 200 ppm quat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed single-service trays not inverted. CDI-Trays were turned upside down. |