|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Observed two purses on hand sink. CDI- PIC removed purses from hand sink. Be sure to maintain access to hand sinks at all times. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed in lowboy nacho cheese temp at 43 F. Observed beef temp at 48 F. CDI-PIC voluntarily discarded items. Be sure to maintain foods in cold holding at 41 F or less. REPEAT. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed a packaged of shredded cheese in prep unit opened with no date mark. CDI-PIC placed date mark. Be sure to date mark foods once opened or prepared and held more than 24 hrs. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed two purses in the hand sink area. Be sure to designate area for employees personal items to protect from contamination. |