|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap available at either handwash station. CDI- supply provided
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rollings carts in front of both sinks. CDI- moved the carts and educated PIC in area. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens in 1 salad at 47F. CDI- move product, adjust cooler setting. |
|
42
|
0.50
|
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 wet stacked gray tubs and lids. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet and handsink in employee restroom in need of cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash receptable at the handwash stations or in the area. |