|
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 room by 3-comp-sink was blocked by trash cans. CDI- Trash cans were moved. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast pizza holding at 130 F. CDI- Breakfast pizzas are also held on time for quality. Pizza’s are only held for 1.5 hours. Facility procedures state that pizzas are meant to be held at a temperature of at least 140 F. EHS discussed with PIC using TPHC and sent facility forms for holding on time. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed in drawers next to flip top cooler and on shelving in kitchen. |