|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- The handsink in the department has been converted to also be an Eye Wash Station. (A) A HANDWASHING SINK shall be maintained so that it is always accessible for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (PF) CDI- REHS provided education on proper handsink use. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)-REPEAT Observed roasted garlic at 49F, grilled artichokes at 50F, and Marinated Artichokes & Peppers at 50F. All of these food items are labeled as refrigerate after opening/ TCS products. Person in charge stated that food items are held over night at the olive bar. The ambient of the olive bar was at 59.2F during inspection. Maintain all TCS food items at 41F or below for cold holding. Person in charge voluntarily discarded the food items that were above 41F. Verification required, I will return in 72 hours to verify that the olive bar cooler has been repaired and is maintaining the proper ambient temperature or that there are no TCS food items being stored at the olive bar. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Observed the olive bar cold holding unit with an ambient of 59.2F today. Equipment shall be maintained in good repair. Repair unit. |