|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Handsinks may only be used for handwashing.-Pf Observed food debris and utensils stored in hand sinks.
CDI- discussed proper use of hand sinks with PIC and removed items from sinks. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken breast, chopped lettuce, and cooked pasta stored in serving line prep cooler (under microwave ovens) > 41F. CDI food items voluntarily discarded by PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Chlorine sanitizer test strips had expired over a year ago and were giving inaccurate readings.
CDI- PIC changed out strips with new test strips. |