|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed PIC (Person in Charge) rinse thermometer off in hand sink. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) reminded PIC that hand sinks are for hand washing only. |
|
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 food processor being stored as clean with food debris left on the interior. CDI: item taken to dish area to be properly cleaned. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed container of cottage cheese without open date. PIC was unsure of when cottage cheese was opened. CDI: item voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened bag of mozzarella cheese with open date of 12/3. CDI: mozzarella voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT Observed scoop handle being stored in flour. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed plastic containers stacked while wet. Use proper air-drying methods. |