|
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 a large cart of tin foil trays sitting in front of the handsink. CDI-Food employee moved cart. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine go from 140, to 151, to 157 then drop back down to 150F. Temperature was fluctuating, needs to be repaired/adjusted. CDI-PIC called maintenance and they will be on site later today. VR REQUIRED 3/12/2021. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed PIC using a disinfectant on all FCS and high touch surfaces. PIC said they rinse it with sanitizer in the morning, they had disinfected last night. CDI-EHS explained since this is a disinfectant all surfaces need to be washed/rinsed/sanitized after disinfecting FCS. PIC got a food employee to W/R/S and PIC printed off sheet to show the proper cleaning procedures of chemical. |