|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed box blocking handsink in front of walk in cooler. CDI- Box was removed. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed pans of chicken being reheated to temperatures ranging from 100-160F. CDI- Pans of chicken were reheated again to temperature ranges of 180-200F. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 cesar salads with no date mark. Food employee stated that salads were prepared yesterday morning at 8:30 and will be served at 10:40. CDI- Salads were date marked. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
In walk in cooler observed crack tiles in the floor. PIC stated that work order was put in and nobody has come out yet. Tiles need to be replaced soon. REPEAT. |