|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Handwashing Sinks, Installation. Provide water at handsinks at least 100F through a mixing valve or combination faucet. Observed several handsinks in the ktichen and serving line only reaching about 80F. Only one handsink in the kitchen close to the ice machine reaching 102F. Verfification visit is needed to ensure water reaches at least 100F. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food Labels. Observed no labeling in place for grab and go items. CDI, Health Dept and CMS management addressing labeling deficiencies and procedure adjustments to gain compliance. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Observed sanitizer bucket with wiping cloths in it stored on the floor on serving line. Bucket removed off of floor during inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed thermometer probe stored in container with sanitizer. Observed small condiment cup stored in crutons in dry storage area. Use handled utensils for food items. Store utensils in water of a least 135F. |