|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handwashing signs missing from a few handsinks in the kitchen and dishpit area. CDI - provided handwashing signs for the facility. |
|
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 products such as pecans and rice not holding at proper temperature. CDI - advised to hot hold pecans after heat treatment; rice needs to be in one container in hot holding wells, not double up. Doubling up containers in hot holding well will not keep product hot. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed three products (chorizo, pork, and rice) exceeding time/temperature criteria. Produts were marked with 11.22.16 and 11.24.16. With 7 day hold time and first day is prep day, products should have been discarded already. CDI - educated about date marking criteria and discarded products. |