|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A)(B); Priority Foundation; Bulk soap and a knife sharpening block were stored in the back area handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2); Priority; Oatmeal and milk were observed at 52F in the reach-in unit behind service counter. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Unit is only maintaining an ambient temperature of about 50F. Repair unit to maintain 41F or below. Store TCS foods in other working refrigeration until repair is made. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1); Priority Foundation; TPHC is being utilized for tapioca pearls. No written procedures for time as a public health control (TPHC) were available. Written procedures for time as a public health control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- written form was provided for use and explained. No points taken. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14; Core; Sink behind service counter is heavily soiled with black and brown residue along the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Increase cleaning frequency. |