|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand washing sinks shall deliver water of at least 100 F. Found two handsinks in kitchen where maximum hot water temperature reached 94 F. CDI- maintenance called for service. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be kept at 135 F or above when holding. Found potato wedges at two serving stations 104-117 F. cDI- wedges reheated to 165 F. In the meantime, new product brought out that was in required temperature. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-602.11 Food Labels - PF: Food that is packaged in a facility shall bear labels as to all ingredients, place of packaging, and allergens present, if any. Observed fruit and yogurt in individual portions at line for self service, not labeled. CDI- CMS is working with the state and MCHD to reach a solution to gain compliance in this issue. |