|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Maintain access to handsinks. Handsinks may only be used for handwashing.
Handwashing sink used to fill up sanitizer bucket. Handwashing sink blocked with Cambro boxes. CDI-Sanitizer remade with water from 3 comp sink. Cambro boxes moved to allow access to handwashing sink. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
Tomatoes and steak above 41F. These had travelled from commissary walk in cooler to location in Cambro insulated boxes. CDI-Moved to cold holding equipment and uncovered after equipment came down to temp. Discussed plugging up truck at commissary prior to events to let units start to cool and using bags of ice in the Cambro boxes to help maintain food temperatures, especially in the hotter seasons. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.
Consumer advisory on menu for skirt steak contained reminder, but no disclosure. CDI-Disclosure written. |