|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at front middle sink, #8. CDI, soap dispenser refilled by PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature of dish machine at 159F. Observed data plate on machine show minimum sanitizing temperature shall be 160F. PIC ran dish machine multiple times. PIC will make service request. CDI, all utensils will be washed/rinsed/sanitized at 3 compartment sink until dish machine is repaired.
Verification required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin and end times of foods on time. CDI, times written by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and 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 milk in crates stored on floor of walk in freezer. CDI, milk crates relocated. |