|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at coffee bar handsink. Approved hand drying provisions must be available at all handsinks. CDI (Corrected during inspection)- Paper towels placed at coffee bar handsink. REPEAT VIOLATION.
6-301.14 Handwashing Signage. Observed no handwashing sign at coffee bar handsink. A handwashing sign must be posted at every handsink used by food employees. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 deli turkey expired on 11/25, quinoa expired on 11/21, broccoli soup expired on 11/21, and sweet potatoes expired on 11/21. Ensure all food is discarded when the time/ temperature window has passed. TCS foods held between 41F - 45F have a 4 day shelf life. TCS foods held at 41F or below have a 7 day shelf life. CDI- All expired TCS foods voluntarily discarded. REPEAT VIOLATION. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two generic spray bottles used to store sanitizer. Bottle has a list of possible contents to circle but bottles were not marked to indicate what was inside. Be sure to circle from list what is in bottle or label some other way. CDI- Both spray bottles were properly labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of bread stored directly on the walk in freezer floor. Food cannot be stored on the floor. Move boxes to a location at least 6 inches above the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters during inspection. Be sure to place wiping cloths back in sanitizer at correct concentration between uses. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple scoops stored in food products with the scoop handle submerged in/touching the food product. Scoops can be stored in food product but the handle must remain above the food. |