|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the hand sink. CDI- Explained to PIC that handwashing sinks are only to be used for handwashing. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of sauce in the hot holding units with a temperature range of 78F to 113F (see temp chart). CDI- PIC reheated items to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a package of goat cheese with no datemark label. CDI- PIC back dated item to reflect 6/16. |