|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two instances of chemicals stored in the handsink. CDI by removal to proper storage location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with visible debris. CDI by removal for recleaning. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken measuring at 50F due to a cooler with wheels not holding temp properly. CDI by voluntary discard of chicken and removal of the cooler to the back for maintenance. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler. |