|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsinks in the kitchen only reaching 94F and the handsink in the bathroom only reaching 90F. Adjust temp. to reach at least 100F. Verification required 9/17/2015 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment 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 ham labeled 8/27. PIC explained that 8/27 was when it was frozen and it was brought out today to be thawed. CDI - ham was labeled with todays date. When freezing things, label food with "frozen : 8/27" and then label it again with the current date when it is thawed. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
b7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed soapy water in a sanitizer bucket. Either label the bucket soapy water or use a seperate container for soapy water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed one sanitizer bucket on the floor. |