|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand sinks shall be used for hand washing only. (5-205.11) Observed a whisk stored in one hand sink and food debris in other handsinks. CDI-through education and whisk taken to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS foods cold at 45F or below. (3-501.16) Observed cut tomatoes and lettuce stored in a cooler that had tripped a breaker and was not operating at proper temperature. Lettuce and tomatoes put into the cooler 15 minutes prior. CDI-all items put into properly operating cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated foods held longer than 24 hours and no more than 7 days. (3-501.17) No date marking on any leftover items in walk in cooler. CDI-items date labeled and PIC educated. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Store food to prevent contamination. (3-305.11) Observed several uncovered pans in walk in cooler, bottom of bowl stored in direct contact with food, and pans of limes stored in direct contact with ice used for customer drinks. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed pans stacked wet. |