|
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 ice cubes in a handsink and an employee empty sanitizer water into another handsink. CDI by instruction.
6-301.14 Post a handwash sign at each handsink. Observed no signs posted at the handwashing sinks at the satellite kitchen notifying employees to wash their hands. Signs provided today. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one sheet pan of fish sticks hot holding below 135F in a hot box. CDI- product was reheated to above 165F. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 lettuce, tomato, pickle combo held using TPHC without a time recorded on the TPHC board. CDI- time was recorded onto TPHC board. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to the ceiling above the milk cooler at the satellite kitchen. |