|
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 front hand sink blocked by three rolling racks. CDI-racks moved. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed packaged rotisserie and fried chicken (for customer grab and go) stored in hot hold unit below 135F. Items out of temperature were displayed in unit close to the edge and away from heat lamps which may have contributed to product not maintaining temperature. CDI-all product out of temperature was chosen to be voluntarily discarded by PIC. Unit temperature turned up by PIC and will be monitored to ensure unit is working properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several open chubs of deli meats without any date labels/stickers. PIC voluntarily discarded product without any dates. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of all-purpose cleaner stored on top of two door cooler beside several bags of tortillas. CDI-bottle moved to proper location. |