|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed towels being stored in hand sink. Make sure to maintain access to hand sink. CDI Towel removed. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries being stored over ready to eat foods; opened danishes. CDI PIC moved strawberries to bottom shelf. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed omelette and potatoes hot holding below 135. CDI Items discarded. Spoke to GM regarding keeping on time. REPEAT VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not wearing a hair restraint. Make sure to wear appropriate hair restraint. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses and cell phone being stored on shelf by spices and above sugar; food preparation counter. Make sure to have a designated area to ensure contamination will not occur with food/food ingredients, single service, equipment and utensils. |