|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks in customer and employee restrooms unable to reach 100F. VR required in 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal containers stored clean with food debris on them. CDI- containers were set aside for recleaning. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
GENERAL COMMENT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed breads stored at room temperature in the bakery which contained potentially hazardous ingredients. These breads included the flatbreads and shicaccia breads that had cheese/meat/tomato or cooked vegetables on them. CDI- this issue is currently being addressed at the state level. |