|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at one handsink in kitchen. CDI- soap supplied. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple items in prepared foods case in deli above 45 F. CDI- Foods above 45 F moved to walk-in for cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Spinach stuffing dated 9/2; mushroom stuffing dated 9/2; collards held beyond 7 days; corned beef held beyond 7 days; feta vinagrette dated 8/27; pimento cheese produced in commissary dated for expiration 9/23 (todays date 9/12); large volume of soup from commissary not dated. CDI- all food voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs stored on handles at waist level, exposed to contamination by legs brushing against. |