|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in produce prep. room. CDI- dispenser refilled. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of cut melon stored in an ice bath cold holding above 45F. Observed cantaloupe, honeydew, and watermelon stored in cold prep. room cold holding above 45F (see chart). CDI- products were transferred to walk in produce cooler for cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'household use only' Ninja brand vegetable dicer in prep. room. |