|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed water at hand sink not coming above 100F after several minutes. EHS verified hot water is present at 3 comp sink. (-1) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 For greater when removed from hot holding temperature control. -P
Observed charcuterie board with TCS foods stated to be on TPHC just completing cooling at 42-43F in RIC.
CDI- Charcuterie cooled before being offered on TPHC. EHS advises PIC to ensure cod foods begin TPHC at 41F and are cooled before starting time. (-0) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed sanitizer spray bottle on top of fryer.
CDI- PIC removes bottle from food prep area. (-1) |