|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed the prep area handsink on the wall next to the prep sink not able to supply any hot water. CDI- According to the PIC a work order has already been placed. Seconde handsink just a few feet away can be used as a back up. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged cut cantelope stored on the open air cup bar wall unit stored at 46-48. CDI- any packaged items containing cut cantelope from last night was voluntarily discarded, cut cantelope from this morning was removed to chill down. PIC is to ensure proper air flow is maintained in this unit as other products measured below 45F. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large gray plastic bins stacked while wet. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on the underside of some of the self service bulk produce shelving. |