|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Upon entry, found hand sink in cutting room used for storing chemical bottle and thermometer. CDI- sink cleared for access. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found packaged chicken, pork from previous days above 41F. Meats packaged today and placed in customer service cases were 41F or below. Packages above 41F sent back to WIC for cooling. Call made to service cases. Verification of effective service by Friday 1/21. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P: Isopropyl alcohol bottle stored over single service items. CDI- alcohol moved to prevent contamination. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items stored on floor and in soiled 3-comp sink bay. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Customer self serve cases holding packaged meats and poultry soiled with dried drippings from packages. |