|
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 items stored in handsink.
CDI removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
observed raw shell eggs (personal item) stored over RTE vegetables in upright cooler.
CDI- rearranged storage order. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed tuna, salmon, lettuce, tofu, shrimp, pork, chicken, crab salad, fish roe stored in open top prep cooler > 41F.
all TCS foods were < 45F today. See temp chart.
CDI- all TCS foods were placed on TPHC procedure and will be maintained on TPHC going forward. PIC will complete procedure sheet for these food items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on prep sink. |