|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at handwashing sink in back prep area. CDI, towels supplied. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe and cut lettuce cold held on line in holding case between 43-45 degrees F. CDI, foods voluntarily discarded. Visit needed to ensure long term compliance and calibration of cooler. Ambient air temperature on bottom measured 41 degrees F and on top measured 45 degrees F. Observed deli meat and salads overstocked in case on floor. See temperature observation chart. |
|
23
|
1.50
|
Proper date marking & 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed package of ham and deli chicken not date marked. CDI, foods voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed a cold holding case not maintaining TCS foods at 41 degrees F on top portion of cooler. Ambient air temperature measured 45 degrees F on top and 41 degrees F in bottom. Vr needed to ensure calibration of cooler to ensure unit maintaining TCS foods at 41 degrees F and below. |