|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed periodic disruptions in hot water availability. 10 day verification required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water not reaching 100 degrees at time due to capacity issues . 10 day verification required. Observed when dish washer is running hand wash and three compartment sink hot water temperature drops below required temperatures |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage frozen not labeled with thaw date . CDI advised on proper labeling when freezing. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.11 Capacity-Quantity and Availability - PF Observed hot water not meeting peak demand for handwashing and dishwashing. Observed when dish washer is running hand wash and three compartment sink hot water temperature drops below required temperatures. |