|
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 Observd no paper towels at hand sink in scullery. CDI: PIC provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie dicer stored as clean with visible residue between blades. PIC stated that the item was no longer used. CDI: PIC had item set aside to be placed into storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs and chicken holding between 46F and 48F on cold bar. CDI: Both products were immediately removed and sent to blast chiller to rapidly cool below 45F. PIC placed work order to ensure that refrigeration equipment is functioning properly. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several meat chubs (honey ham, oven roasted turkey, chicken) with date stickers indicating that they were well past their 7 day shelf life. Multiple chubs were dated for longer than 7 days. Observed another unlabelled chub in reach in unit across from display case. Datemarking system appeared inconsistent throughout department. CDI: All out of date and unlabelled meats were voluntarily discarded and PIC is to attempt to make system more uniform throughout department. |