|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***The handwash sink nearest the prep sink had a cart sitting in front of it. CDI: Cart was relocated. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P ***The packaged grab and go hot hold chicken items were temping at less than 135F. The store procedure is that the items are time stamped and placed in the unit. After 3 hours, the temperature are checked: if the temperature is 135F or greater, the items are cooled down and later placed in the cold grab and go chicken display; if the temperature is 135F or less, the items are discarded. CDI: Proper hot holding was discussed and chicken items were voluntarily discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 - Insect Control Devices, Design and Installation: Properly locate mechanical insect control devices. ***A fly trap was installed over the sanitize side of the 3-comp sink. |
|
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 shall be maintained in good repair. ***The packaged grab and go chicken display was not able to hot hold the chicken at 135F or above. |