|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf In discussion with the PIC, the handsink in the dough room is used to obtain water the dough. CDI - Explained to the PIC that since there are paper towels and soap that this sink is intended to be a handsink since it is a prep area. Water is to be obtained for the food prep sink. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed the following foods without time stickers: pesto, Buffalo mozzarella and pizza sauce. CDI - allowed PIC to place times since time of removing from temperature was determined. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed already cooled sausage and sliced ham on a speedrack in the walk in cooler uncovered. Once already cooled protect food by covering to prevent contamination. |