|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed collander stored in hand sink next to chicken prep sink upon arrival for inspection. CDI: Food employee removed collander from hand sink. REPEAT VIOLATION.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near back entrance to kitchen. CDI: PIC provided paper towels. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods(various prep dates) in two store floor cases being held above 41F. PIC determined unit in defrost. EHS recommened unit temp be turned down so that when unit goes into defrost, foods can have a greater rise in tempertaure before going over 41F threshold. After defrost cycle completed, some foods reached 41F and some did not. CDI: PIC voluntarily discarded products that did not reach temperature and had been prepped more than 4 hours prior. |