|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed some ice in handwash sink indicating someone had used it as a dump sink. Handwash sink shall only be used for handwashing. CDI- Explained to PIC handwash sink only to be used for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink. CDI- PIC was waiting for janitor to re-fill soap. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one utensil soiled with food debris. CDI- Utensil taken to dishwasher. |
|
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 chicken nuggets on line and wedges in hot holding units holding at a temperature below 135 (see chart). CDI- Wedges were re-heated and nuggets were exchanged. |