|
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 utensils stored in handwash sink.
CDI items removed and sent to be cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed vadapav (vegetable filled patties) stored on speed rack in warewashing room.
CDI - food item placed on TPHC (4 hour hold) and will continue to be a TPHC product going forward.
Gave PIC copy of TPHC procedures document. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
no food probe thermometer provided during inspection (only have IR thermometer).
Verification required within 10 days. |