|
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 wooden spoon stored in handsink by prep unit. CDI - Item removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by prep unit. CDI - Paper towels provided. |
|
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 plastic containers of garlic sauce (garlic/oil) in front area reach-ins at 46F-60F. Items just prepared. CDI - Items taken to freezer for quick cooling. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT. Observed several portioned cups of garlic sauce (garlic/oil) placed on TPHC and time stamped but written procedures were not provided. PIC stated he has the written procedures already filled out and laminated but left them at home. VR to be done by 7/4/21. |