|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed back hand sink blocked by items.
CDI- PIC removes obstruction. Storage in back room with hand sink should be limited, due to small space with limited room. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitize basin of 3 comp sink filled with less than 100ppm of sink and surface.
CDI- Sink refilled to proper concentration of 700ppm. EHS advises testing the concentration each morning before beginning sanitizing. (-1.5) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one gallon of milk at 47F inside lowboy cooler.
CDI- PIC voluntarily disposes of milk. EHS advises use of 6 hour TPHC for dairy milk frequently in and out of the cooler for customer orders. (-0)
Extra TPHC forms:
English- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Spanish- https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish |