|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink with papertowels unavailable due to paper towel machine not working properly. CDI - PIC stocked handsink with extra papertowel roll. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P Observed employee wash-rinse and spray sanitizer over plastic container. Container was not allowed to sit for any contact time. CDI - EHS discussed with PIC correct contact time specified by manufacturer's instructions. PIC had dish sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed canadian bacon cold holding in reach in unit at 45F. PIC stated employees were using bacon that morning for preparing breakfast foods. CDI - PIC relocated to walk in to cool rapidly. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in units with food debris. Increase cleaning frequency. |