|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf
Sanitizer bucket in handsink. Keep sink clear and accessible. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Some plates soiled and interior of metal containers heavily soiled. CDI- Taken to dishwasher. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple foods in drawers and flip top 1 recorded above 41F. CDI- Foods discarded. Facility will have units looked at and will use ice baths in unit to maintain 41F. VR. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Vaccum packaged salmon not being thawed according to instructions to remove from packaging. Thaw according to instructions. |