|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
No paper towels at handsink. CDI- Paper towels provided. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Multiple rice bowls observed on dining room tables recorded below 135F. Items were to be delivered. In proccess of prepping an holding items before delivery, temp. is coming down from required 135F. Facility will acquire a hot holding unit to store products in to maintain temp. VR. CDI- All rice bowls placed on TPHC. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment,
and utensils.
Multiple employees not using a hair restraint. Use a hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Scoop in sugar stored with handles in product. CDI- Handle removed from product. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Personal food stored in reach in cooler above employee food.
Personal cell phone stored on prep table. |