|
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 handsink blocked by door that was propped open. CDI - Other handsink exposed with door open. |
|
10
|
1
|
Food received at proper temperature |
Yes |
No
|
Yes |
3-202.11 Temperature - P,PF Observed juice and kale recieved being stocked in reach in at 48 F and 44 F. CDI - Juices and kale were cooled in reach in. |
|
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 TPHC being used for spinach and kale in prep unit. Food establishment had no written procedures for TPHC. Verification Required. |
|
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 Observed food establishment had no thermometer. Verification Required. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items on floor in back room. |