|
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 handsink in the back with trashcans/linen containers sitting in front of it. There is another handsink within 50ft and the sink is more for a dishwasher, of which they don't have working right now. CDI-EHS unblocked HS. Explained to PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizier stored over champagne bottles. CDI-PIC moved bottle to a sink, said it usually does not sit there. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hard boiled eggs siting in the prep sink. Food employee moved them to the prep unit to cool and added ice. They were in a plastic container, with a large portion. CDI-EHS explained prep units are not the proper place to cool, all cooked foods need to be moved to the WIC. Food employee moved eggs to the WIC.
PIC did not sign due to Covid protocols |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cutlery sitting on the floor behind the bar. CDI-PIC moved to a shelf. |