|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks with a mixing valve or combination faucet. Pf Observed cold water knob not able to turn on back handsink. Repair cold water knob so hot water can be tempered to ensure proper hand washing. Verification required. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two items placed in hot hold unit before being reheated properly. Observed house made chili and marinara sauce placed onto steam table below 165F and 135F. CDI-both items reheated to 165F+ on stove. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one small pan of pre-cooked chicken sausage holding past 7 days. CDI-discarded. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cannoli packaged in facility and out for customer self service without any ingredients or allergen label. PIC stated cannolis are usually made to order. Ensure cannolis that are placed out for customer self service have proper labeling. CDI-package pulled. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at register. Keep cups wrapped in plastic and protected from customer contamination. |