|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf - Observed hot water at 92 degrees F in women's restroom and at 89 degrees F in men's restroom. CDI, opoerator adjusted valve at restroom handwashing sink to allow hot water above 100 degrees F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods that are potentially hazarous and held over 24 hours shall be cold held at 45 degrees or below. Observed several deli meats and cheese overstacked above chill line and in unit overnight according to operator. CDI, operator voluntarily discarded meats that were held abvove 45 degrees F. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed recently prepared cut lettuce and sliced deli meats cooling in covered containers located in flip top prep unit and reach in refrigerator. CDI, operator uncovered containers to faciitate heat transfer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on drainboard of 3 compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored on ground in storage closet. Observed single-service napkins and containers stored on ground in storage closet. |