|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to a handsink blocked by trash can. CDI - PIC moved trash can blocking handsink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse temperature on the dishmachine was too low. Data plate reached a temperature of only 155 F. Until repaired, staff will wash in the dish machine and then spray sanitize utensils to air dry. Verification Required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed liquid cheese, eggs, chicken gravy, and tomato sauce being held past the discard date. CDI - PIC discarded the expired food. Verification Required. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
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 Observed salads on serving line being held using TPHC, with no written procedures. TPHC procedure template shall be emailed to PIC. Verification Required. |