|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at hand sinks. CDI- signs given6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no handtowels at only hand sink kitchen. CDI-restocked |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures and no labeling for Crepes stacks held off temperature. CDI- labeled and template re-sent |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and pepperunlabeled. CDI- labeled |