|
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 2 handsinks without hand towels. CDI by adding hand towels. |
|
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 hamburgers on the serving line < 135F. CDI by voluntary discard or reheated to 165F. |
|
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 lettuce, tomato, pickle package in line upright cooler 45F. This item is a TPHC product and would not cool to 41F in upright cooler. Observed TPHC salads removed from walk-in at 48F. CDI by placing salads in walk-in freezer for rapid cooling. observed 41F of salads removed from walk-in freezer. PIC will continue to utilize walk-in freezer to ensure salads are reaching 41F prior to starting TPHC. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door and lid open. |