|
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 a pitcher in the hand sink upon arrival. CDI-pitcher removed
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI-paper towels provided. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in WIC that were above 41F. Chicken, pork, beef, rice all cooked were above temp. CDI-all cooked foods were discarded. PIC stated that the WIC went out and had been repaired that morning and they were waiting on the temperature to increase. Foods prepared today are to be put into the reach in until WIC reaches the correct temperature. VR will be done by 04-19-2021. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 beans in the reach in cooler that were date marked 4-2. Beans were expired. CDI-beans discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce in the reach in prep unit that was not date marked. Lettuce was prepared yesterday. CDI-lettuce was labeled with correct date. |