|
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 both handsinks blocked, one by food products and one by chemicals on the floor. CDI-EHS moved chemicals and PIC moved food. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs, taquitos at 134F on the roller. The gauge was on low heat, not hold warm which should be the appropiate setting. Observed hot holding display holding items below 135F, most were between 115-125F. PIC said they have called about this already. CDI-PIC explained they only keep these items for 4hrs and they turned up gauge for proper HH. EHS will come back for other unit. VR REQUIRED 1/25/2020 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico stored in the prep unt for grab and go at 46F. Food as in a plastic container and double stacked. CDI-PIC voluntarily discarded and EHS explained it needs to remain only in pan because all other food was in temp.
PIC did not sign due to Covid protocols. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 hot dogs, beef patties, and all tomatoe items in the prep unit with no DM. CDI-PIC DM. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site. VR REQUIRED 1/25/2021. |