|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
.5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water temp of 94F at handwash sinks. CDI- PIC requesting repair. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No TPHC procedure documents available. VR required. PIC will email copies to REHS. |