|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cooling rack blocking access to handwash sink. CDI- Rack moved. Maintain clear access to handwash sinks. |
|
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 fish nuggets holding at serving line under 135F (see chart). CDI- Nuggets were removed and brought to oven to be re-heated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish nuggets on a cooling tray in WIC recorded at 56F. PIC suspected rack was left out at room temp. CDI- Nuggets left on cooling rack to cool down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 employee place salads out in cooler but did not write begin time on board. CDI- Time was written on board. |