|
8
|
2
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Handwashing Sinks, Installation - PFProvide 100 degrees F hot water at handwashing sinks. Observed hot water below 100 degrees F at handwashing sink near dish machine and handwashing sink near office. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F. Observed mozzerela sticks in 2 containers not under temperature control at serving line and at 53 degrees F. CDI, operator relocated cheese sticks to refrigerator to cool. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 container of cooked carrots that operator stated was prepared on Friday and 1 open bag of mozzerela cheese that food employees did not know when they opened the bag. CDI, operator voluntarily discarded foods. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - CGeneral Comment: Use proper methods to thaw food. Observed staff placing 2 large bags of spicy chicken to thaw and water not submerging product. Observed water coming out of faucet at 71 degrees F. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed dust accumulating on top of ice machine. |