|
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 a large tote stored in hand sink near dish machine. CDI- tote was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand sinks that did not have paper towels. CDI- paper towels were placed at hand sinks. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam table (meatballs, saffron basmati rice) that were held below 135 F. PIC stated that items were placed on the steam table 30 minutes ago. CDI- Items were reheated to above 165 F. Recommendation is to place item on TPHC if there continues to be an issue with hot holding. REPEAT (full points) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce stored above 41 F. CDI- PIC denatured and discarded lettuce. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables - C. Observed employee cutting onions through the center before washing them. Explained to PIC that you can cut the top, bottom, removed the skin, then wash. CDI |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were turned on side, separated, and allowed to air dry |