|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at meat room hand sinks CDI-EHS provided PIC with handwashing signage to post. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items such as beef chuck above temperature threshold of 41F. PIC stated the display case is currently recovering for defrost mode at 8 o'clock. PIC was informed to move defrost times to less busy times of the day where temperature would not be an issue. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room. EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust |