|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only MM handwashing sinks blocked by rolling cart. Sink must stay accessible. CDI-cart moved |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Repeat- Observed tripe thawing in prep sink. Still partially frozen. Cold water coming out of tap at 82F. Thawing will need to be done under refrigeration. CDI-tripe put into walk in to thaw. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensate hose dripping onto containers of meat in display case. Meat was tightly covered. Drain had worked loose. CDI-drain reattached so quit dripping. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed opened containers of meat trays in back hallway exposed to the elements. Keep single service protected. |