|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF
Observed no paper towels supplied to hand washing sink. CDI- Paper towels were supplied to the hand washing sink.
**Provide paper towels or approved alternative for hand drying at each handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P
Observed extra tongs, scissors, and ofther utensils with food debirs. CDI- Items were pulled for re-cleaning/sanitizing.
**Equipment food contact surfaces and utensils shall be clean to sight and touch. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
Observed rotissery chickens at 117F-121F, noodles/veggie at 121F, chicken stew at 127F, and chicken noodle soup at 130F. CDI - all foods were reheated to temperatures above 165F.
**Maintain TCS foods in hot holding at 135F or above. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed stacks of single service trays were upright and exposed. **Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |