|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice inside handsink at hot bar #3 area. CDI: ice melted; discussion with cafeteria manager to use this sink for handwashing only. |
|
21
|
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 taco meat at hot bar #3, 2, and 1 ranging from 115F - 125F. Observed cheese sauce at hot bar #3. Observed potato wedges at 114F on warmer #1. CDI: all items reheated to over 135F. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of white dry good substance with green lid on counter without a label. Cafeteria manager said that it was chicken seasoning. CDI: container was labeled during inspection. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION:
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed two fans over prep sink and 3-comp sink with dust build-up. |